18-hour retarded bulk fermentation
This is probably one of my best ever. It contains 50% wheat flour, and 50% mix of light rye and whole wheat, 9% fermented flour, and 68% overall hydration. No autolyse has been used, two hours bulk fermentation at room temperature (30 C), applying two stretches and folds before sending it to fridge for an extended 18-hour retarded bulk fermentation.
After the cold bulk fermentation, it was shaped and proofed for another 80 min on the counter before been baked in DO at 220 C for 30 min with lid on + 5 min with lid off to color.
The baked load had a soft tang flavor developed over 18 hours of cold fermentation. Crumb texture was velvet soft and the crust as crispy as it gets. In spite of the long fermentation I have not seen a lot of holes in the crumb. I have seen reports by fellow bakers here that long fermentation helps to open up the crumb. Well, I guess there are more variables at play for getting more open crumb structure, which I don't quite understand yet. For now, I am enjoying all the benefits and fun of sourdough baking.