for World bread day (a bit late though)
this started off as a simple 1:2:3 sourdough And I fiddled with the flours and came up with something resembling Forkish's Field blend #2 quite unintentionally. then I started weighing the flours and found I didn't have what I wanted. ended up with
higrade flour 66%
rye flour 20%
wholewheat flour 5% (all I had)
potato flour 8%
salt 2%
Autoysed 1 hour, 4 slap and folds at 45 minute intervals then bulk ferment 30 minutes on bench and cold 3.5 hours as I had to go out. Warmed up for 30 minutes, divided and preshaped and rested for 10 minutes. Final shaping followed by room temperature proof of 2.5 - 3 hours. Baked for 17 minutes at 240°c in DO lid on, 20 minutes lid off.
Proofing went a bit quicker than I thought and batard was ok but the boule was almost too big for the smaller pot I used as a DO. As it went into the pot it caught on the top and you can see the slight malformation on 2 sides of the boule. LOL ....I should have brushed some of the flour off I think. Oh well, have to wait till its cold to see how the crumb has turned out!