SD Sandwich Loaf with Autolyse
This was an experiment to make a loaf ideal for toasting and to have a lightness of commercially "improved" bread leavened with just sourdough.
Lievito madre bound for 12hrs @ 18-20C.
autolyse: 80% canadian wheat, 10% white spelt, 10% light rye. 55% hydration. 12hrs @ ~20C.
Bath lievito for 20 minutes in sweetened water @ 20-22C.
1st refresh: :[1.5] ([lievito]:[flour]) 28C for 4 hours.
133g lievito refreshed
Bulk ferment for 90 minutes @ 28C. Proof @30C for 3-4 hours or until generously tripled.