Love this Loaf!
After years of practice and changing steps to make the process simpler, I think I finally have the classic sourdough loaf down.
The crumb was good, too.
I use a very simple process and try to minimize the clean up. Approximately 1 cup starter, fed and on the rise; mix with one cup water; add 1 cup whole wheat flour, 1 cup bread flour and 1/2-1 cup more to get the dough to the consistency you desire. Mix well, cover and leave for one hour to autolyze. Mix in 1 T salt and 1-2 T olive and mix with dough scraper, turning several times. Cover and leave for 30 minutes. Turn the dough in the bowl two more times, every 30 minutes. After final turn, leave on counter at room temp for 90 minutes. Refrigerate for several hours or overnight. Shape into boule and place in banneton to rise for several hours or overnight. Bake in cloche at 500 degrees with lid on for about 30 minutes and 10-15 minutes with the lid off at 465 degrees (convection if you have it).
I bake this loaf several times a week when I can!