A simple sourdough pan loaf

OK first blog entry here. About time I start documenting my bakes so I have some record of progress...

Mostly my bakes are for my weekly sandwich and other common uses (toast, etc). I've played around with a few flours and one reason to start blogging these is so i can keep the experiments straight. Most past bakes have been all or almost all bread flour with some whole wheat here and there. 

This one was straightforward... a 70% hydration dough with 90% Cairnspring Trailblazer bread flour and 10% spelt (600g Trailblazer, 60g spelt). 2% salt, 10% levain (67g) and about 25g of honey. 

Autolysed for 1 hour, mixed in the KA for 5 minutes on Stir, then into bulk for about 5 hours at 76F. Three stretch and folds at the front end of bulk, 30 minutes apart. After bulk, preshaped, shaped, into a pullman loaf pan, spending 2 hours or so out at room temp and then into the fridge overnight for about 12-13 hours. Baked the next morning at 400F, 20 mins with steam, 25 without.

This turned out nicely and I'm finally getting a feel for when fermentation is done. Crumb is soft but not at all gummy. next up? A 100% whole wheat version with some of the Yecora Rojo from Breadtopia.