Recipe

450g white bread flour

50g whole meal

110 starter

350g water

11g salt

Autolyse for 1 hour, add salt and do 3 x stretch and folds 30-45mins apart. Bulk ferment for additional 5-6 hours (typically cold area)

Cold proof for 16-48 hours (longer more flavour - didn't change my rise that much

Before baking: freezer for 15 mins - gives a much cleaner score

250 degrees oven: 30 mins lid on, 6-8 off

Freezer was a game changer. Instantly better rise first bake