Knowing I'd work at home today (Wednesday) I made a preferment Tuesday morning:
100 G KA Bread flour
100 G 100% hydration starter
60 g water
Tuesday night I made the dough:
All of the preferment
400 g KA all purpose
35 g rye
35 g oat flour
15 g salt
44o g water
30 min autolyse
Was really wet, so added flour until I could get some development. (Think I need to learn how to calculate the starter into the final %s. Was aiming for 68-70% hydration)
15 minutes kneading
1.5 hour proof, with S&F at 30 and 60
Pre-shape, rest and shape, and into the fridge overnight.
1.5 hours at room temp this morning
Baked w/preheat at 475 for 15 with steam, 30 without (for the badly-shaped batard) and in the combo cooker for the boule.
Pretty standard, delicious sourdough. My shaping skills have plateaued at a very low level, so need to work on those.