Quest for an Open Crumb

It's been a long year of Sourdough Baking, Learned a lot and still learning. Baked my last Sourdough for the year... 2020. 10/90 Whole Wheat and Strong White flour.

• 315g Strong White Flour
• 35g Whole Wheat
• 280g Water
• 70g Starter
• 7g Salt

• 2 Hours Autolyse
• Added Starter and Salt mixed for 10 mins(Rubaud Method)
• Fermented for 7 hours or until it was almost doubled.[with 2 stretch and fold]
• Pre-Shaped - 30 Mins rest(not so tight)
• Final Shape
• 15 hours Cold Retard
• Baked on a baking steel 250c deg for 20 mins/200c deg for 25 mins.