It took nearly 100 loaves to get here…

2 months and 100 loaves later, my crumb is finally opening up 🙌🏻 I also just started making batards and they're so fun (and so much easier to slice 😅😂).

• Mix: 700g water (~85°F), 200g starter, 900g bread flour, 100g whole wheat flour
• Rest dough for 30 min in a warm environment (“WE”)
• Mix 50g water (room temperature) with 20g dissolved coarse kosher salt into the dough
• 25 min bulk ferment in WE, stretch/fold x8
• 25 min bulk ferment in WE, stretch/fold x8
• 25 min bulk ferment in WE, stretch/fold x8
• 25 min bulk ferment in WE, coil fold x4
• 25 min bulk ferment in WE, coil fold x4
• Rest dough for 10 min on counter
• Divide dough into 2
• Pre-shape
• Bench rest for 20 min
• Final shape and into bannetons
• 4 hour cold proof
• 15 min in the freezer
• Score and bake at 500°F for 40 min (lid on) + 20 min (lid off)