Levain
40g starter
40g AP flour
40g bread flour
80g water
Dough
350g bread flour
122g AP flour
340g water
9g salt
184g levain
25g honey
Method
Mix levain and set in warm place for 6 hours
Mix flour and water 2 hours before levain is done
Mix everything
Slap and fold (I gave up half way through so the gluten wasn't well developed)
Set in oiled bowl and rest 30 min, then stretch and fold
Repeat 30 min rest then stretch and fold, 3 more times
Bulk ferment 3 hours
preshape
Rest 15 min then shape and put in floured cloth lined bowl
Proof on counter (about 63F in my kitchen) until morning
Preheat oven at 450F
Bake at 450F for 20 min with steam
Turn loaf, decrease temp to 425F and bake for 25 min
Turn loaf, bake for another 20 min
Remove from oven, let cool
This was much lighter than my first loaf, probably from the AP flour but also from the fact that I didn't proof it in the fridge. The taste is quite boring, not sour at all. This was most likey from speeding up the process; I'll try to not be impatient with my next bake.
Next time I attempt a boule, I'm going to bring the hydration down to 65%( hydration in this recipe is about 72%) and try high hydrations again later.
