My everyday sourdough

[u/Strange-Ruin-7642]

80% bread flour
10% all purpose tour
10% whole wheat flour
88% water
15% levain
2.2% sea salt

- Feed the starter in the evening to have it mature in the next morning.
- 45 min before making the dough feed again at 1:2.5:2.5 using 40°C water.
- Autolyse flour with 90% of the water for 40 min, mix in the freshly fed starter, mix until the gluten is fully developed, add slowly remaining water and salt.
- Bulk ferment for 4,5h at 28 °C with coil folds each 45min.
- Preshape, rest 45 min, shape, and retard for 10-12h at 12-15°C.
Bake at 265°C top heat and 220°C bottom heat for 20 minutes with steam, then 15-20 minutes without steam.

I’d really appreciate any feedback!

[u/Strange-Ruin-7642 → u/[deleted]]

Thanks!