Call bread bread, and wine wine. - Mexican Proverb

Same same, but different. I used the same recipe, but with a few changes to technique, which precipitated a marked change in height as compared to the last loaf. Levain overnight, auto-lyse with warm water (I didn’t measure it but it felt fine) for two hours, mix in levain and auto-lyse, I only mixed once for five minutes, and folded every half an hour three times besides that. With my kitchen being in the low 60s, I decided to run the bulk in the oven, which was about 66° initially, fortunately Rin was over and told me to turn the oven light on, which brought the temperature up to ~ 70°. The bulk ran about eight and a half hours around 70°, then I turned and folded the loaf and set it in a banneton, and let the final prove run overnight.

The next morning I heated the oven to 550°, and waited another twenty minutes past the preheat, though I did not take the temperature. I should have. Alas. I baked the loaf in a dutch oven with a proper seal, though the dutch oven is a lot thinner than a cast iron pan, so I wonder how that affects the heat, marginal I imagine, but possibly not.

I also forgot to have my razor on hand when I put the loaf in the dutch oven, so I hastily stabbed it with my sharpest knife. The loaf came out well caramelized, with a good crust and a good spring. I have post-it notes and I had been using them to keep myself honest previously but for some reason stopped using them, so I’m making a note to take temps and timings for the next bake and hope that I can be more regimented about it.

Dough
400 g bread flour (Central Milling Brand Organic)
100 g whole wheat flour (Central Milling Brand Organic)
400 g h2o
80% hydration
10 g salt

Levain
10 g starter
50 g all purpose flour (Central Milling Brand Organic)
50 g water

What I did right:
I kept the loaf at 70° for the bulk prove, I folded and shaped the loaf well, and switched to a dutch oven with a proper seal which increased the rise.
What I did wrong:
I didn’t think things through before doing them (my epitaph), nor did I follow the structured timing I aspire to.
What I learned:
Take more notes, prepare with everything I need before each step, but don’t stress about it, I’m making good bread, I can refine the craft, but hopefully not at the cost of having fun.