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2x 1.6kg loaves (large).
Made with 50% strong stoneground whole wheat flour plus 50% strong white.
Poolish from natural levain with wholemeal flour 6-7 hours to mature.
Short mix. 2 hour bulk ferment with 2 folds at 40 minute intervals. 20 min bench rest before shaping into bannetons. Retarded overnight in fridge for 9 hours.
Bake at 240 deg celcius. Steam for first 10 mins; reduce temp to 210 after 20 minutes. Total baking time 65 minutes.
Nice open crumb, chewy texture, slightly acidic taste. Mmmm!