This mornings bake

Really happy with how this boule came out this morning.

Recipe

450g KA Bread Flour
50g KA Whole Wheat Flour
350g Water (~92 deg F)
9g Salt
100 Levain

Levain Recipe

30g KA Bread Flour
30g KA Whole Wheat Flour
60g Water
10g Starter

Process

• Make levain, let ferment for 12 hours
• Mix flours and water, Autolyse 1 hour
  (Aimed water temp to get dough to ~78 degrees F, your input may vary)
• Add salt, stretch and fold to incorporate
• Add levain, stretch and fold to incorporate, then slap and fold in bowl for ~3 min until dough smooths
• Move dough to oven with light on, 4 sets of stretch and folds at 30 min intervals
• Rest for remainder of bulk ferment, about 4.5 hours from time levain is incorporated
• Preshape into boule, bench rest 30 min
• Repeat shaping, move to towel lined bowl dusted with rice Flour
• Cold ferment in fridge overnight (only about 7 hours in this case, made the dough late)
• Score and dust with semolina (I like the texture) just prior to baking

Baking

• Preheat Dutch oven at 450 for ~30m
• Used some rice in bottom of Dutch oven to avoid burning bottom of bread
• Spritz bread with water before placing in Dutch oven
• Cook 20 minutes covered
• Cook 20 minutes uncovered
• Cook 10 minutes directly on rack