240g Botan,
60g wholemeal
225g water
60g levain, refreshed at 1:1:1 three times
6g salt (salt should be added by volume not weight)
2 S&F
1 bench fold
3 coil folds
5 hours bulk during the day
Same day bake at 250°C for 20 minutes then 230°C for another 15 to 20 minutes
Baking set up:
Lodge cast iron below, preheated for 1 hour,
Water bath, add water after the bread is loaded for maximum steam
cookie sheet on top to shield the top heating element.