The best oven spring I’ve gotten so far. Absolutely in love.

Made a grilled cheese with it this morning and I'm so happy I could cry.

Recipe:

65% hydration
30% starter
90% white bread flour
10% dark rye flour
2% salt

• Mix ingredients together in a bowl until thoroughly combined. Continue mixing until dough begins to pull away from bowl.
• cover and let rest for 1h
• take 40g of dough and put into 2oz sauce container with lid to use as aliquot.
  -S&F/Coil fold 3 times every 45 mins. When done let dough finish bulk fermenting until dough in aliquot completely touches the lid
  -preshape let rest for 10 mins ( I add back the aliquot dough at this point too)
• shape via caddy clasp method and spray with water before dipping into sesame seeds (optional)
  -put into bannetons to rest for 5 mins then stitch up the bottoms
  -cover with plastic bowl cover and put in fridge until ready to bake (I like a no so sour sourdough so I leave it for a few hours so I can bake same day)
• preheat oven on convection setting at 450f with dutch oven inside for 1h
• put one loaf in freezer to firm up a bit while oven is preheating
• score and put in Dutch oven with 1 ice cube and into the oven again. Change to regular bake at 450F. 30m lid on, 20m lid off or until desired colour is reached.
• resist urge to tear into a piping hot loaf for 2 hours minimum and enjoy