Sourdough baking

Moved across the country recently, the new oven is tiny and ancient, but on the second try, I had a good outcome!

These loaves had no recipe, flying completely by the seat of my pants, with very young, arguably not ready starter.

850g bread flour 70g whole wheat 80g wheat germ 400g young, questionable starter 700g water Small pinch active dry yeast to supplement the poor starter

Mixed all, 20min autolyse

Mixed 21g salt in 50g water then added to the dough.

Three folds over the first couple hours. Total bulk ferment was maybe.....four hours? At which point I preheated the oven for one loaf and put the other on the fridge until around noon the next day, so around 18 hours in the fridge.

First loaf, no fridge time

Second loaf