i have been baking woodired sourdough twice a week for the last few months. i feed my starter at 100% hydration & take it out 24 hours before i mix. i give it 1/3 of the total feed at first, then the remaining 2/3rds 12 hours later. each mix is about 19kg, and i bake 1 batch on tuesday and 6 on friday. my recipe is:
flour 80 7035
whole 20 1760
starter 50 4400
water 66 5805
salt 2.5 219
19219 = 24 loaves @ 800g
i mix everything but the salt in an old spiral mixer for 5 min, add salt & mix for another 5 min until i see good gluten development. i bulk prove 2 hours giving it 1 fold. then i refrigerate in tubs overnight for 12-14 hours. in the morning (theres is always a bit of liquid gathered in the corners of the tub & the dough forms a bit of a skin) i divide & preshape into 800g loaves, rest 15min then shape into batards. i prove them on wooden boards on a trolley in front of an open electric oven with the fan on, which usually brings the room temp to 25 C & occassionally spray them with water to stop them drying out.
after about 2 hours ( i feel i could prove longer but they get flatter) i score 24 loaves, lightly spray them ( as it takes over a minute to get them all in the oven), load them & spray into the oven & bake for 35 - 45 min (depending on how hot the oven is, there is a temp gage located within the brickwork, i usually start pizza bases at 300 C, and loaves at about 260 C, i dont think the gage accurately reflects the internal oven temp).
im pretty happy with the loaves most of the time though sometimes they can be a bit variable & i think this usually has a something to do with either starter strength, proving time or oven temp. the starter ratio and salt level is quite high but it seems to work.. so thats quite a lot of info but any suggestions/comments will be appreciated... thanks to everyone who has posted, i have enjoyed reading your baking stories :)