Still baking, a lot - sharing mostly at work (and a few locally).
Had a little bit of a strange very long fermentation week (last week), normally it takes about 24 hours to make a loaf, this was a lot longer. Had very interesting super fermented outcome - also very tasty.
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Wed morning - start fermentation of Oat Porridge 300g oat flakes - 600g water - 30g starter
Thursday Morning start Levain (100g flour - 100g water - 25g Starter)
(I didn't make loaf on Thursday night for Friday bake like normal)
Friday cook Oat Porridge - was getting pretty sour.
Sunday Morning - Feed Levain (after 5 days of fermentation) with 200g flour 200g water.
Sunday evening - Add:
200g Rye Flour
200g Spelt Flour
300g Whole Wheat flour
300g All purpose flour
760g water
+30 min, Then:
30g salt
30g water
600g oat porridge
3 hours of lift and turning every 30 minutes - formed final loaves - proofed overnight in fridge - baked at 6am.