Country Blonde Sourdough

The final request for the long weekend was a basic "white" sourdough that would be sized well for a toaster.  I decided to make a blonde with cross loaf scoring to make it lengthen instead of spread and bloom.  I do like the look of the long score with a big bloom, but I must say there's something to be said for the "clean" look of this scoring too.  

I was due for a starter refresh, so in this case, I used starter discard (6-hour feed discard) as seed instead of building a levain.

Discard
64g    Bread Flour
77g    Water (120% hydration)

Final Dough
247.5g   All Purpose Flour
98g        Bread Flour
13.5g     Whole Wheat Flour
13.5g     Sifted Durum
6.8g       Dark Rye
6.8g       Barley Flour
67.5g     Raisin Yeast Water
157g      Water
9g          Sea Salt

1)   Combine Discard and all Final Dough ingredients except salt.  Mix until all flours are just wetted.
2)   Let rest for 15 minutes
3)   One set of bowl kneading (24-28 folds).  Fold in salt during the first 4-5 folds during this process.
4)   Rest 10 minutes
5)   One set of bowl kneading (15-20 folds).
6)   Rest 90 minutes at 78 deg F.
7)   Two sets of bowl kneading (12-16 folds) with 30 minute rests between sets.  Ferment at 78 deg F.
8)   Pre-shape when dough volume has increased 75-80%.  Dough should have some jiggle to it.
9)   Final proof until dough has increased 25-50% at 78 deg F (45 minutes for me).
10) Cold retard overnight (8 hours)
11)  Preheat oven to 465 deg F with Fibrament stone.  Presteam oven with about 1/3 cup boiling water 2-3 minutes before loading dough.  Score dough straight across loaves about 1/4 inch deep.  Add 2/3 cup boiling water immediately after loading dough.
12)  Bake 465 deg F (1 minute), 400 deg F (19 minutes); vent oven; 425 deg F (10-15 minutes).  Remove when you have hollow thump.

They're taking this one home, so no crumb photo.  :-)