Same Day Bake sourdough bread

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Nancy Wei’s recipe with adaptations on method

Ingredients:
240g bread flour (80%)
60g wholewheat flour (20%) used Gold Medal Bread Flour
120g liquid starter at peak (40%)
210g water (75% hydration)
6g salt (2%)
15g toasted flaxseeds (5%) – omitted
Method:
– Pan toast flaxseeds till they crack. Leave aside to cool. (skipped)
– Combine flours. Mix with water to form a dough.
– Autolyse for 1/2hr. Room temperature 28C.
– Incorporate starter till it is well combined in dough. Rest dough for 1/2 hr.
– Mix in salt (diluted with 1tsp water). (mixed in directly)
– Transfer dough to an oiled container. Do a stretch & fold (S&F) to tidy dough.
– Repeat S&F 2-3x, every 1/2hr.
– Mix in flaxseeds in last S&F. (skipped)
– When dough has gone through adequate bulk fermentation (about 3 to 3.5hrs), proceed to shaping. (about 2-2.5hrs maybe!)
– Shaping – tip dough out of container on a floured countertop. Pre-shape dough, rest 20 mins (I did only 10 minutes).  Final shape. Transfer dough to a floured banneton.
– Final proof on countertop till dough is ready for baking (about 50 mins; do indent test). (straight into fridge for about 8 hours, not sure, was rushing to go out!)
– Pre-heat oven. Freeze dough for 1/2 hr.
– Prepare parchment paper. Tip dough out of banneton. Score and load into pre-heated dutch oven (DO).
– Bake in DO at 250C for 20 mins covered and 230C for 15-20 mins uncovered.
– Transfer to rack to cool completely before slicing.

Dough was puffy!

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