The Blistery Spiral Boule

Been working on how to achieve the coveted blisters for about one month!
I think I finally perfected the best recipe and steam baking method for my home, dough, and oven.
100g peaked starter mixed with
360g warm-ish filtered water
Next, add & mix
475g All-purpose organic flour from Costco
25g Hard red winter wheat organic bread flour from Azure Standard
Let sit/autolyse for 20-30 minutes and then mix in
10g Redmonds Mineral Salt with a sprinkling of water
Take the temperature of your dough to help you with an estimated bulk fermentation timeframe (this loaf took 6 hours at 80 degrees).
Wait 40 minutes then begin your Stretch & Folds. My S&Fs are about every 40 minutes and I do between 3-5 sets depending upon the texture of my dough.
Continue to BF then pre-shape. Rest 20ish minutes. Shape. Rest 20ish minutes. Stitch. Rest 10-20 minutes. Cover and place in fridge (I cold proof for about 20-24 hours).
Dust off any remaining flour and spritz with water. Then score WITHOUT any flour, rice flour, etc.
Place dough in dutch oven. I put two large ice cubes under my baking sling and quickly put the lid on to hold in the steam and place in oven to bake.
For my oven, I bake at 450 covered for 40 minutes then the final 10-15 minutes uncovered at 425.
Cool for at least 3 hours. Enjoy!
#sourdough #shortvideo