Reaching new hights!

Hi all,

My latest bake really put a big smile on my face and a deliciouse bite of the sourdough into my tummy! Lol This is this perfect loaf I have been aiming for! From its crust to its crumb, from its look to its taste - it is what I wanted my sourdough loaf to be! 

My recipe:

Stellar loaf

Dough hydration 80%

bread flour 374g (I used KA)

WW flour 30g

Spelt flour 25 g

Rye flour 25 g

Water 354 g

Starter 92 g (I used my 100% hydration all WW starter, I did not build levain, my starter is an amazingly active creature - it triples in 5.5 hours) 

salt 10g

I started the process by using autolyse: mixed all the flour and most of the water (left out 25g). After one hour, I added salt, starter and the rest of the water (25g), it helped to mix the dough very well. After all ingredients were well incorporated and uniform, I covered it with a shower cap for the bulk fermentarion. It took 4 hours. I did 5 stretch and fold sets. Then I preshaped it and left it to bench rest for about 20 min. Then I shaped it and put in a banneton and in a plastic bag. After about 10 minutes, I placed the wrapped banneton in the fridge for overnight. In the morning, I preheated the oven and the combo cooker till 500f, for an hour. The loaf was in the fridge for a lengthy 14.5 hours. I scored the bread and put it in the cooker and in the oven. After about 8 minutes, I lowered the temperature till 475f, but kept the lid on. After 20 min from the start, I took of the lid of and then lowered the temperature till 450F. The bread was in the oven for about 45 min.

It's so flavorful and delicious, I cannot resist to have another slice right now!

Happy baking!