In the main dough, i've used Ruchmehl (dark high extraction wheat flour) and Halbwiessmehl (swiss bread flour), 2.2% salt, 1.1% fresh yeast. I figure the total hydration to be 70%, i'm not sure though, as there was a bit of back and forth with the flour, water trying to nail the consistency down.
I'm on a kick now to cut my machine mixing down a bit, so i gave this dough a 20 autolyse and then mixed a mere 8 min. in first gear. It was a big dough for the little Diosna mixer, a total of 4300g flour + the 700g piece of pizza dough. The motor has plenty of power but the bowl is simple full.
The bulk rest was 70 minutes with a stretch and fold at half way, the final proof was also 70 minutes.
Most of the loaves were scaled at 650g, bake time 60 minutes.
Good use was made of the 70cmx70cm IME bake oven, the deck was full.
This bread had(has) good flavour, one slice after the other and another. Monday is a great day to bake bread.