Just look at what the great and wonderful Son in Law made after
getting home to Seattle from his one on one, exclusive, Holiday SD Bread Making Lesson in Arizona with Lucy! He gets it now!
A Thing of Beauty it is!
Used 24 week retarded NMNF rye starter 10 g to make a 50 g WW, 100% hydration starter. 79% hydration overall with 26% whole wheat, the rest half bread flour and the other half AP. I set of slap and folds to mix followed by 4 sets of stretch and and folds from the compass points on 30 minute interval. 3 hours final proof in a basket. Baked at 475 F in a combo cooker preheated to 525 F with lid on and 10 min at 450 F lid off removed from bottom of combo cooker to oven rack 5 min after lid came off. This sounds very familiar:-) He has a proofer on his oven to keep everything at 80 F though! He said it isn't as tasty as mine though but he knows why - no 1-2 day retard ff the levain and no overnight retard for the final proof but he didn't have the time since they were going skiing at Whistler's. Still very nice!
Here is his apprentice. The Mabes, not wanting to get out of bed.