63% Hydration Sourdough
A pretty loaf; more fluffy crumb and less sour than my Ultimate loaf, well-risen, excellent thinner crispy crust. I suspect retarding overnight would increase the sour somewhat.
60 grams 100% starter
300g high-gluten flour
Mix starter and water, add flour and salt. Mix until rough. Cover and rest 10 minutes. Fold from bottom to top around tub. Cover and ferment until doubled (~7 hours@lower 70'sF). Stretch and fold. Let relax. Shape and put in linen-lined colander until floured finger leaves an indentation (~2.5 hours). Place in 530F oven, covered, for 10 minutes. Reduce heat to 430F. Remove cover at 20 minutes. Continue baking for 12-15 minutes. Turn off oven and leave for 10 minutes. Cool on rack.