New loaf

Thanks to http://teresal.proboards.com/index.cgi  Northwest Sourdough. I made just a few flour changes and I only made enough for 1 loaf. My ingredients follow:

Mix all ingredients together except salt. Let autolyse for 20 minutes. Add salt and knead it in well.

Allow dough to ferment for three hours and then cover it and put it into the refrigerator overnight. Next day leave the dough in the refrigerator all day except to take it out and fold it twice during the day. ( All I did was a quick fold right in the bowl) At around 5 pm I took the dough out of the fridge and let it set for five hours at room temperature. Then shape the dough, cover it and refrigerate again overnight.  (I shaped it into a batard. I used a little extra flour because I was afraid it would stick to my cloth. I do not have a banneton so I lined a basket I found at an antique shop with my well floured cloth. It  came right out!) 

Next day take dough out of fridge. Allow the dough to final proof.It took mine about 2 hours at room temp. When ready slash, spray with water, cover with a hot roasting lid and then bake in a hot oven at 450 degrees using a preheated baking stone. After the first twenty minutes, take off the roasting lid and let the dough bake for about 10 more minutes or until the crust is a nice rich dark color.

The roasing lid worked FANTASTIC.  I preheated it in my oven  I used a medium sized roasing lid. It was just large enough to cover my dough.  My ingredients:

170 g risen starter

56 g evaporated milk

26 g water

7 g olive oil

325 g AP flour

144 g whole wheat bread flour

10 g salt