Hello from London

Hi all, i've been lurking in the shadows for a while now and have found this site to be an amazing resource, finaly posting my first bread that i am happy with, still need to work on the scoring though, but everything up to that point i am happy with.

this bread is 

80% cann mills white bread flour

20% Talgarth mill wholemeal

75% hydration

20% starter (this is a bit of a mongral it was originaly 100% hydration rye, but i had ran out of rye flour so for this leven i added an equal amount of wholemeal flour and 100% hydration)

2% salt ( i use Halen Mon salt from Anglesey in wales, an amazing salt that almost does not taste like salt but of the sea, very rich and minerally)

my technique changes quite a bit depending on the time frame that i have to make the loaves as i work quite a busy week as a chef so it is difficult to get a consistent workflow, but this was a 10 hour aytoleese, then strech and folds every 30mins for 2 hours, 90minute bulk rise, then two sets of shaping and bench rests, an hour proof at room temp then into the fridge for overnight proofing then out in the morning for an hour to soften then baked for 25mins at 200C  in a cloche then 30mins uncovered

the bottom picture is of homemade butter, from raw cream, as I am away working for the next few days i was unable to culture it, it if i leave it out of the fridge it should still culture as there will be enough buttermilk left inside.