65% total hydration open crumb. Anything is possible 🎉

My previous 65% loaf was actually 69% after adding my levain so here's a real 65% hydration open crumb! Turned out even better than the last one imo.

Recipe

Cotswold premium white flour: 400g
Water: 240g
Levain: 100g
Salt: 8.5g

autolyse flour and water overnight
Incorporate levain and salt
Strengthen with stretch and folds
4 coils over 4 hours
Bulk for 6 hours (more importantly until 75% rise with internal 21C)
No preshape, delicately shape
Cold retard 20 hours
Bake covered w steam 240C 20 mins, uncovered until dark dark dark