Week 1 of 15 - 100% store bought white flour sourdough bread.

1000g flour - Gold Medal All Purpose Flour
700g water @ 95F
150g 100% starter refreshed 12 hours before with a 50/50 mix of fresh milled wholegrain hard winter white & AP flour
22g salt - Coarse kosher salt

6 S&F 20 minutes apart
12 hour bulk ferment at room temperature - 73F
2 hour final proof in bannaton
Baked in a Romeratopf clay baker at 425F covered 1st 20 minutes then uncovered until interior temperature reaches 210F

Totals
1075 g flour (75 from starter)
775 g water (75 from starter)
22 g salt (at 2%)
1872 g final dough weight
72.1% hydration

The dough was the consistency that I have come to expect from ciabatta so it was tough to score them but I like the pattern they developed during the bake.  The crumb was a nice creamy white with lots of holes and the smell of the loaf is what sourdough bread should smell like.  The flavor was tangy but not too tart even with a 12 hour bulk ferment. 
Overall I am very pleased with this loaf.

Sometimes it's the journey, not the destination.

Getting ready to undertake a 30 loaf experiment over the next 15 weeks or so using different flours and  combinations. I plan to use the same base formula and technique through out the entire series keeping everything as identical as possible. I'm not really sure what I'm looking for but sometimes it's all about the journey, not the destination.

I'm going to be keeping a journal on every batch and I will post those as well as pictures. 

For your own sourdough loaf record copy go to:

https://www.sourdough.co.uk/wp-content/uploads/2018/04/Sourdough-Loaf-Record-BOOK-.pdf

Base formula makes 2 loaves

1000g flour

700g water @ 95F

150g starter refreshed 12 hours before

22g salt

6 S&F 20 minutes apart

12 hour bulk ferment

2 hour final proof in bannaton

All loaves will be baked in a Romeratopf clay baker at 425F covered 1st 20 minutes then uncovered until internal temperature reaches 210F.

Totals
1075 g flour (75 from starter)
775 g water (75 from starter)
22 g salt (at 2%)
1872 g final dough weight
72.1% hydration

Sequence of loaves

100% store bought white flour. Gold Medal AP flour

100% hard white wheat

100% hard red wheat

100% spelt

100% kamut

50% Gold Medal AP 50% hard white

50% Gold Medal AP 50% hard red

50% Gold Medal AP 50% spelt

50% Gold Medal 50% kamut

50% hard white 50% hard red

50% hard white 50% spelt

50% hard white 50% kamut

50% hard red 50% spelt

50% hard red 50% kamut

50% spelt 50% kamut