Holiday Bake on point (Sesame crusted)

Thanks for the post Melbuf,

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First time in a while I have not done a 4-loaf bake, I forget how much smaller a 2-loaf mass of dough is

My typical process is below

1000g flour (70% Hayden Mills Artisan bread flour, 30% New Hope Mills Bread Flour). I normally use Central Milling Old world Bread Flour but ran out, New Hope a solid sub

150g starter

20g salt

75% hydration (750g water)

I do a ~4-hour starter rise and start the autolyze at 3 hours mixing in 650g of water saving 100g after 1h autolyze, I combine the starter w/ some water and kneed/combine

20 min later combine rest of water + salt and kneed/mix to fully incorporate, this typically involves the slap/stretch/fold on counter step

3 Stretch/fold at 15 min intervals, followed by 3 more at 3 min intervals (I alternate standard stretch/fold and coil folding)

bulk rise 2-3 hours depending

Divide/shape/short bench rest/roil in seeds - into bannetons for overnight rise

I bake using a combo cooker, preheat to 500, drop to 460 for the bake, 25m covered, 20-25 uncovered depending on desired doneness