Sourdough baking

Today's loaf. ~350g water ~45g starter (I didn't feed it enough Thursday lol) ~350g Strong Multigrain (Matthews Cotswold) Flour ~100g Very Strong White (Allinson's) Flour ~50g Very Strong Wholemeal (Allinson's) Flour ~10g salt -added in that order and mixed all at once.

I don't autolyse without starter cause I can't be arsed with the extra steps and the few times I've done it I didn't find any difference.

This was the first time I used the multigrain flour (normally I'd use all white, recently with the 50g wholemeal) - dough was much wetter/stickier than usual, so I didn't get as many stretch and folds in as I normally do.

Mixed approx. 9pm, as many stretch and folds as I could get in considering tackiness of dough before midnight.

Preshaped, rested for about 30 minutes, shaped and baked straight away at 240°C fan oven in a Dutch oven (steel pot with lid) for 30 minutes, uncovered at 220°C for 20 minutes.

I've found pre-shaping makes a humongous difference to the shape of the boule - normally my loves would sink out to the sides a bit.