100% whole grain. Fresh milled. Red fife and Rye.

I'm going to list some granular details for the learning process and feedback.

• 100% fresh-milled, organic, whole grain. 85% Red fife. 15% Rye. 
• 10% fermented flour. Red Fife, NMNF starter, 3 refreshes, 36 hour fridge retard. 100% hydr.
• 85% hydration dough.
• 1.8% sea salt.
• Finely ground flour still warm from the Grainmaker hand-cranked mill. 
• 50 min AL.
• Starter gets a stir and warms for 1 hour before mix.
• Add starter + salt to dough let rest 10 min.
• 150 SL&F. Shape to loose boule, Cover. 10 min rest. 150 more. Transfer to bowl.
• Bowl tugs, smoothing it out creating a bit of surface tension. 
• 3 x ST&F every 20 min for an hour.
• 2 - 4 more ST&F every 30-45 min. 
• About a 3.5 hour total bulk ferment from the time starter was added after AL.
• Pre-shape w/ bench knife. 15 min rest. Fold and shape and tx to rice floured banneton.
• Bagged (no towel on top) for 10 hour fridge retard 3c. 
• Loaf sat on counter in the morning for 30 min but may not matter as it likely takes a while for dough to start warming and an increased rate of fermenting.
• No parchment paper tx--cold dough stays pretty stable on the hand.
• Spritzed dough.
• 475 preheat w/ DO. Corn floured bottom of dough. Hop scotch score. 20 min covered. Reduce to 425. 15 min uncovered. Check with a tap on bottom of loaf. Gave it 5 min more.
• 6 hour cool. 

Tastes good but I'm not great at picking up subtle differences between loaves. I wouldn't change the aesthetic of the loaf. The alveoli development is where I'd like it to be--moderately open but good for toast with toppings. I got dramatically more rise and bloom this time. The last loaf I made was similar but 90% hydration. I liked how moist it was even compared to the 85%, it seemed detectable.

Things to note:

1. It would be interesting to measure the water loss during SL&F. I would bet it's significant compared to a dough made with bowl-ST&F. I felt like I beat some water out of it. Any thoughts?
2. I changed a few things from my last posted loaf: starter is Red Fife instead of Rye, 5% less water, SL&F, much better dough handling--I'm not sure what made the most difference.
3. I shaped using mainly by scraper which made a huge difference to the integrity of the dough. Thanks to whomever posted the SFBI high-hydration vid. It was pivotal.
4. I spritzed the dough a few times after the tx to the DO before I covered it but the small blisters did not show. Any thoughts?
5. The dough in the banneton after a 9 hour retard looked unmoved. I though for sure it was a dud. This was very surprising to me that it sprung so much. I definitely have lots to learn on this specific loaf, never mind other loaves. I think I suck at estimating how much a dough has rise during bulk and proof.

For next time:

1. Head back up to 90% hydr. I want a really moist crumb and hope that will make the difference.
2. Does 500d for 20m vs 450d for 20m affect crumb dryness if they are both cooked to the same internal temp?
3. Why did my spritz not bubble?
4. This is a pretty labour intensive loaf. I'm wondering what I can pare down. I'll eventually try less SL&F, only 2 refreshes of the starter, etc., trying to get the same quality with a bit less time, even though I enjoy it. 

I welcome any tips and thoughts.

Thanks for the help, TFL.

-Tom