I just want to show off my birthday bakes today. Prepped the sourdough yesterday and today made these beautiful loaves, 2 to gift to friends and 2 to keep for the family. Birthday well spent I would say 😅

Pictures 1&2 are spelt
Pictures 3&4 are wheat

Process for 2 loaves (i made one with wheat and one with spelt, both have the same ingredients and process)
Fed my starter (1:10:10 with wheat and rye) on Saturday evening around 8pm, then fed the levain (1:1:1 with whole and white ) around 8am.
Autolyse (600g water, 960g flour (50% white, 50% whole)) around 11am. 1h later added the levain, knead until incorporated, rest for 5min then 20g of salt and 60g of water, knead until incorporated. 3x 5 slap and folds, into the bulk ferment bins lined with oil. Then stretch and folds 3x in 30min intervals and around 5pm into the fridge.
This morning 6am wake up, 6:30am shaping (weighing out dough, preshape, 20mins bench proof, final shape) into the proofing basket, back into the fridge on the coldest setting (i have a separate fridge that doesn't have any contents normally 😅) until 12:30pm.
Drop our of basket, remove excess flour, spray with water, score, into the oven on a baking sheet, preheated, fan and max steam setting (3/3)
10mins on 250°c , then 25min on 230°c, release steam, turn off steam function, 5 more mins at 230°c.

Aaaand cool

Birthday Bakes