Red Spring Wheat loaf
Today's bread is made from fresh ground, sifted Hard Red Spring wheat from Montana Flour and Grains
Very basic bread -
400 gr bolted fresh ground flour
320 gr water (80%)
8 grams salt
30 gr olive oil
2 tablespoons honey
60 grams levain (stiff starter ~65% hydration)
2 hr autolyse flour and water
Mix dough including autolyse, levain and salt - let rest ~30 min
mix in honey and oil.
Bulk ferment until nearly doubled (~4 hr as warm room temp)
preshape, rest 20 min, shape - into refridgerator overnight
Bake in covered pot at 450 deg F directly from fridge. 20 min covered, 15 min uncovered
Here's the crumb (I cut it hot, so it's a bit wet in the picture. It dried off after a while).