BBA Basic SD with 50% WW Flour ... Take 2
This time I tried it with about 15.5 oz of water, 50% WW flour, resulting in a hydration of ~76% to 77%.
Fermented for 4 days in the refrigerator. Baked at 525dF, this time I staggered the loaves so the first loaf baked for about 25 minutes at 525dF, the second loaf baked at 525dF for 15 minutes, then 475dF until browned (about 20 to 25 minutes).
I lopped off a piece for a coworker who used to be a cook ... I haven't tried it myself.
Crumb is still a bit tight, however the oven spring is better than the previous version. I'd like a bit more openness to the crumb, so next version will have higher hydration (perhaps 80%?).