for World bread day (a bit late though)

this started off as a simple 1:2:3 sourdough And I fiddled with the flours and came up with something resembling Forkish's Field blend #2 quite unintentionally. then I started weighing the flours and found I didn't have what I wanted. ended up with

higrade flour 66%

rye  flour 20%

wholewheat flour 5% (all I had)

potato flour 8% 

salt 2%

Autoysed 1 hour, 4 slap and folds at 45 minute intervals then bulk ferment 30 minutes on bench and cold 3.5 hours as I had to go out. Warmed up for 30 minutes, divided and preshaped and rested for 10 minutes. Final shaping followed by room temperature proof of 2.5 - 3 hours.  Baked for 17 minutes at 240°c in DO lid on, 20 minutes lid off.  

Proofing went a bit quicker than I thought and batard was ok but the boule was almost too big for the smaller pot I used as a DO.  As it went into the pot it caught on the top and you can see the slight malformation on 2 sides of the boule.  LOL ....I should have brushed some of the flour off I think.  Oh well, have to wait till its cold to see how the crumb has turned out!