I wanted to demonstrate a harder bake and go full Maillard on this wheat. 77% hydration, 550 degrees in Emile Henry baker then immediately dropped to 450 for 45 minutes, lid off baker for another 17, with me intently focused for the last 5 minutes.

Didn’t have time to do a full 24 hour cold ferment (damn winter temps slowing my starter) so I compensated by putting the 5 hour bulk ferment on turbo with a warm water bath before 8 hours in the fridge. Overall it’s 7 hours shorter cold ferment than I usually do for something I’d pass as sourdough but it was really going before I retarded it, and it has a hint of that acid scent which is a good sign. Love how flexible making bread is when you use a starter.