Starter
100g starter, 400g water, 300g AP, 100g whole wheat. Put in oven with the light on for ~3 hours. Fed again, about the same numbers, back in the oven for another 3ish hours
Autolyse, 600g water, 700g AP, left that for like two hours.
Final mix, added 20g salt, 1/2tsp yeast, mixed well, then added 300ish grams of starter.
Folded like four times over the first hour, then let the bulk fermentation go a little over, maybe two or three hours in a warm room.
Very gently shaped into boules and put them in the fridge for a few hours until baking.
In a Dutch oven at 500°F with a handful of ice cubes, then out of the Dutch oven for another 20
Meaning not sour? I don't have a good sense of what the 2 feedings should do. A two stage rye sponge creates more acidity then a one, but maybe this isn't very similar.
Correct, not sour. The starter barely starts to expand when you mix the final dough