A couple of iterations to the previous post

In a never-ending quest to improve, for the next couple of loaves I decided to make some changes.  The loaf above had the water upped just a bit to 73.5%, because I wanted to try making an even more airy crumb.  I also had a mix of flours 50/50 of KA bread flour and Wegmans unbleached all-purpose, simply because I ran out of BF. :-) 

Levain (100% hydration) - 50g starter, 50g warm water, 50g  KA WW flour, mixed in the morning and put in warm place.
Water - 310g
Flour - 200g KA BF + 250g Wegmans AP
Salt - 10g
Flour total 450+75 (from levain) =525
Water total 310+75 (from levain) =385 

Baker's math:
Flour - 100%
Water - 73.3%
Salt - 1.9%

My schedule was thrown off somewhat because we had friends visited, decided to go out, and the dough sat for 2 hrs in a bowl after the first stretch and fold.  Still, I think it recovered fine in the end.

I tried to create a flower when scoring it, hoping it would bloom in the oven like a tulip, but I don't think it worked.  Will try again next time.

I also made the same recipe with some seeds, because I just love breads with "stuff" in them.  it came out perfectly:

I simply added 45g of lightly toasted mix of pumpkin seeds, sunflower seeds, white sesame, flax, and chia (that's all I had at home).  Mixed it all in when I was adding salt, after the fermentolyse was done, and baked the same way. In retrospect, I probably should have toasted pumpkin seeds first, and then add the rest, since they still felt a bit raw.

The crumb looked nice, and the taste was wonderful!