I used to eat bread. I still do, but I used to, too. - Mitch Hedberg

While I technically baked two loaves for this as well, I am only counting this as bake number four because both loaves came from the same dough thus I didn’t really learn anything in the seconds between putting number four and number five in the oven. For this bake I auto-lysed the dough for 20 minutes, then mixed the levain and salt. I increased the salt content to 15 g. Again I the bulk proof was ~ eight hours, again I set it in the sun in the afternoon, and let the final proof happen overnight in the fridge. I pulled the dough out and cut it in half with a big knife, one that would make Crocodile Dundee proud, but not any proper baker. I also, embarrassingly, weighed both loaves and cut off pieces of one until the two were roughly the same weight, which cleaved off air each time. Fortunately I still seem to have retained enough air for a decent crumb, I folded the loaves but did not shape them, scored them with a knife (savor this moment, it’s the last time you’ll have to see me using a knife to score my bread as I was forced to buy razors), and baked them on a bed of flour.

I used two separate dutch ovens as I baked the loaves at the same time, and again heated the dutch ovens to 500 degrees with a baking steel before adding the dough. This time I increased the baking time to 25 minutes with the top on, 30 minutes with the top off. I will not be going back to 20 / 20 as the longer bake produces a much superior loaf of bread with a fantastic crust that showered crumbs and made a great acoustic crackling when I sliced in. This is the first loaf I am proud of, the flavor was good and the crust was crisp and thick and I cut a thick midsection slice and covered it in butter and ate it once the bread was cool enough to touch.

Both loaves ended up looking like they had a shnozz like Gonzo due to my refusal to learn how to adequately turn and shape these loaves so I want to work on shaping next. Also, I am still working with the same baking ratios I did for the first loaf, which is a 64.6% Hydration Level (the ratio of water to flour, volume of water / volume of flour) and roughly 87% Bread Flour and 13% Whole Wheat. For the next loaf I want to change around the Hydration Percent and the ratio of Bread to Whole Wheat flour.

Dough (per loaf)
565 g bread flour
85 g whole wheat
420 g h2o
15 g salt

Levain
10 g starter
50 g bread flour
50 g h2o

What I did right:
I let the bulk proof go until the dough looked and smelled much better so the crumb was much more open. I baked for much longer and the crust was thick and crisp.
What I did wrong:
I need to keep working on the bulk proof to get a more open crumb. I need to work on my fold and turn for the final prove.
What I learned:
Baking for longer makes for a fantastic crust.