Oven Progress - the 3rd week
I am completely amazed every time I look up from my bench and to the left and see the oven. I talk to it as I walk past it in the early morning. I feel like I know it already as I have seen it formed from the ground up. We will make great bread together ... will just take time to get to know each other.
Enzymatic Preferment 
Most of my efforts have been in the kitchen this week. Extending an autolyse for flavour via increased amino acid build up is something that ars pistorica  talks about on his blog  ... and it is something he suggested I try.
Ars explains this process with knowledge (much more than me ... that's for sure) and vigour on his blog  ... so let me just say it that it baked into some of the most delicious sourdough I have had made in a long time ...
T80 sifted fresh milled wheat
aerated 4 times
Autolyse 12 hours
Fresh milled wheat 10%
Bulk 4hrs at 25C (1 stretch-and-fold + 1 really, really gentle fold within first hour)
Final proof was 30 mins at room temp and 5hrs in cool room
Baked in very ordinary ovens :)
p.s. whew ... my work is finished for the week ... but have to share a pic of the sourdough from this mornings bake ... Shame that I didn't get to taste one ... they all disappeared up to the restaurant before I had the chance :(