INFO:

Basic Sourdough Recipe Mix 325g Bread Flour, 75g Whole Wheat Flour, 300g water, and 70g levain. Let sit for 30 min. Added 7g sea salt. Let sit for 30 min. Followed by 6 coil folds separated by 30-45 min. Let sit for 30 min to finish bulk. Shaped and into fridge for 12 hrs. Bulk temp was 76-78F. Baked in @challengerbreadware at 500F covered for first 15 min. Lowered temp to 425F for 10 min uncovered. Lowered to 400F for last 10 min.