Last weeks bake was another fail, but only because it wasn't thoroughly baked and maybe a bit over proofed.
I've used the same recipe again: 270g 100% hydration starter, 300g white wheat flour, 40g whole wheat flour, 200g water and 7g salt; and I've cheated a bit by using a handheld mixed to knead the dough.
It had a 16 hours fridge proof time and it raised beautifully half way through the bake time, none of my previous tries have done this.
And as you can see it was still a bit raw inside.
And now for the #4 attempt.
I've finally had a successful bake! Whoop whoop!
Same recipe again, the only difference is baking time.
There still are a few things I need to improve, the crust was way too thick/hard/burnt, but otherwise it was a great bread. Lovely tangy flavour!
For the next one I will make a smaller loaf so it's easier to cook through and maybe remove it from the Dutch oven after the first half of the bake.