First real effort

Yes, I've got the bug. Forgive poor fomatting and terminology but the percentages are correct.

Preferment, 75% hydration, 25% starter:

336gm BRM Organic Bread Flour

224gm white flour starter, 100% hydration, fed twice in the previous 24 hours

224gm water

1/2 tsp salt (I love what this does for fermentation control)

Mixed in the KA and left covered on the counter for 24 hours (60-65 degrees).

Final build, 70% hydration:

448gm BRM Organic Bread Flour

291gm water

3/4 tsp salt

Used the hook on the KA and kneaded for eight minutes between 2-3 speeds after a 30 minute autolyse. Any higher and the dough crawled above the hook.

S&F in the bowl at 20 minutes and 40 minutes, then overnight into the referigerator.

Formed two loaves out of the fridge, two hour final proof. Premisted a 550 degree oven and the loaves. Turned the oven down to 450 when I put the loaves in. Turned and remisted at 10 minutes and rotated 90 degrees at 20 minutes. Took a total of 35 minutes to get to 200 degrees. Next go around, I'll just start at 450 to give me more leeway on timing. I turned off the oven, left the door open and let the loaves sit for five minutes before moving them to the rack. Great crust and crumb with a very light sour flavor. Next batch I'll start in a slightly cooler oven and add in a small amount of barley flour.