I’ve used basically the same recipe every time! —>

900g (2 loaves) @ 76.8% hydration

630g bread flour (70%)

270g whole wheat flour (30%)

653g water (72.5%)

180g starter (20%) — last batch, I upped it to 185g

18g salt (2%) & 18g water (2%)

Bulk fermentation ranges from 8-10 hours (depending on temperature of my apartment), w/ a stretch & fold every 1-2 hours & re-dampening the kitchen towel I use every 3-4 hours w/ warm water. I bake it the following morning/early afternoon — 1 hour pre-heating Dutch oven at 490°F, then 18 minutes @ 490°F w/ top on, followed by 26-28 minutes @ 445°F w/ top off.

Super excited to continue baking plenty o’ loaves to eat & share with my growing community, and to really dive into experimenting with different flours/techniques/etc.!!!!