Walking Sourdough Bread Revisited

I baked up these loaves in 2017. The original formula is posted on my earlier site, Northwest Sourdough. I thought I’d share it here because it really is a nice formula resulting in a great loaf!

Yea, I know, I know, walking where? How do you walk sourdough? Well I just needed a name for my bread and I was going on a walk so that’s what I named it. I should have called it “Quick get some dough ready, we’re out of bread.”
I fed my starter in the morning, was out of bread, wouldn’t be able to bake early the next day, but wanted to start some dough that I could bake as soon as I could get to it. So I made up this dough:

Walking Sourdough Bread

220 grams of 100% hydration starter
500 grams water
700 grams bread flour
100 grams of whole wheat flour ( I used up some home milled flour that was a few days old)
17 grams sea salt.

1537 grams of dough at 67% hydration ( a good hydration to practice your scoring technique).

I threw all the ingredients in the dough trough about 2:00 pm, mixed up the dough with no autolyse and no folding. I covered the dough and put it in the fridge. Then I went on my walk.
Next day I had to go out, so I wasn’t able to get to the dough until 3:00 pm.
I took out the dough and it had a few nice bubbles (not a lot though).
I divided the dough into two pieces (it was never folded but you can do a fold or two if you like) and shaped up the dough once, no pre-shape, just final shape. I shaped boules and put them into floured bannetons.

Then I went for a walk!
I allowed the dough to do a room temperature (78F/25C) proof for about three and a half hours then baked off each loaf (this might vary depending upon the temperature of your dough while refrigerated and room temperature).
I preheated the oven for one hour at 475F/246C and bake the loaf for 15 minutes under the roasting pan lid for steam and 15 without steam. Bake longer if your bread crust isn’t dark enough.