Weekly SD bake
Following some irregular posting, here is a bake where I am using a bit durum. You can't even see it in the final bake, but hey it is a good start.
20 g starter (10 g from each starter I have been keeping)
50 g white flour
50 g water
160 g white
20 g semolina
70 g whole wheat
157 g water
4 g salt
Dissolve the levain in water, add all flour and mix into a shaggy mass. Wait 30 min and add salt, knead a bit (<1 min). Wait for another 30 min and add another 10 g water and knead to incorporate. Apply 3 stretches and folds every 30 min, and bulk ferment for another hour. In total, the bulk fermentation was about 4 hours in the oven with lights on. Shape and retard in the fridge for 4.5 hours. Baked in a 230 C oven starting with a cold pot, 42 min with lid on + 10 min with lid off.
I have not scored, so I tried to get a more rustic look like Danni's. And success! Crumb is moist, meshed, and soft with a slight tang but nothing overwhelming. I have been baking bread that takes less than 10 hours from mix to bake and the results have been gratifying without sacrificing any flavor (at least to my tasting buds).