u/Common_Hand_8435

Ingredients: 400 g bread flour, 75 g golden wheat flour, 25 g dark rye flour, 375 g water, 100 g starter (1:1:1 feeding), 10 g salt

-Autolyse flour+water for 30 min to an hour

-Add starter, then salt, kneaded by hand for 10 or so minutes

-S&F every 30 min for 3 hours

-BF until expanded by around 75-80%

-Shape, overnight cold proof

-Baked at 500 in DO for 20 min and ice cube, lid on; then at 450 for 35 min with lid off 

This loaf tasted great but I think I can definitely improve the crumb. Would you suggest pushing BF further? I’m looking for more consistency in the holes and a more open, wild crumb.