Goat Milk Sourdough - The Final Word

I've been working on this one for quite awhile. The original was a variation on the Basic Sourdough in the Bread Baker's Apprentice. Between trying different proportions of the ingredients and consulting the good advice on The Fresh Loaf, I've arrived at this version, which I'll probably stick with for awhile. I've pushed it up over 75% hydration, so I've had to switch from kneading to stretching-and-folding. 

Have also solved problem of oblong boules by turning them out of the bannetons onto small sheets of parchment, instead of sliding directly off the peel. Don't know why I didn't think of this before. Saw it in DMSnyder's educational scoring video and had one of those forehead slapping moments. Still need to work on my scoring...

Regarding the goat milk: I've tried this recipe with whole milk and half-and-half, and have to say that there's something about the goat milk that I cannot put my finger on... I want to say that the flavor is more creamy, but I don't know if that makes sense. 

Firm Starter (biga)

• wild yeast starter (75% hydration) [200g]
• bread flour (Dakota Maid) [163g]
• water [92g]

Final Dough

• bread flour [617g]
• whole white wheat flour [127g]
• sea salt [20g]
• goat milk scalded then cooled to room temp [307]
• water at room temp [307]

Steps

1. Mix up firm starter, mist with spray oil, cover bowl with plastic wrap, let rise for approximately 4 hours until doubled.
2. Refrigerate overnight (12 – 18 hours).
3. Remove starter from fridge and set on oil-misted countertop. Cut into multiple small pieces, separate, mist with spray oil, cover with plastic wrap, and allow to warm to room temperature (a couple hours).
4. Mix final dough. If mixing by hand like I do, you'll probably have to turn it onto the counter and knead a couple minutes to make sure starter is fully incorporated.
5. Cover and wait 10 minutes. Then do a series of 4 stretch-and-folds, every 10 minutes or so. 
6. Allow to rise for 3-4 hours until doubled.
7. Cover tightly, and refrigerate overnight.
8. Remove from refrigerator and allow to warm up a couple hours. 
9. Gently remove dough from bowl, shape into two boules, place in floured bannetons, lightly mist bottom with spray oil, cover and proof for at least four hours.
10. Preheat oven containing bread stone and steam pan to 500 degrees at least one hour before proofing is complete.
11. Sprinkle semolina on bottom of loaf, then flip over onto piece of parchment paper on peel. Score loaf as desired.
12. Pour one cup of water into steam pan.
13. Slide onto baking stone.
14. Bake until internal temp is nearing 205 degrees, 15-25 minutes.