Inspired by “Trevor Jay Wilson’s Open Crumb Mastery”

Always trying to make it better the second time around.

Recipe:

320g Strong Bread Flour

80g Whole-wheat flour

320g Water

8g Salt

90g Starter(White Starter - 100% Hydration) 12.5% of total dough weight 

10 hours Autolyse @ 14-16c Deg

Starter PH - 3.8 (not sure how accurate, not a semi solid ph meter)

20c deg IDT

3 minutes mix

30 minutes rest

2x Stretch and folds with 30 minutes interval 

2x coil folds with 30 minutes interval 

IDT- 21.3c deg

Bulk proof - started @ 10:30pm @ 18.5c- 14c deg room temp to 7:00am

Shape and proof for 5 hours @ 15c deg

48 hours cold proof @ 4c deg