Stretch and Fold

Wow....a new method I haven't yet tried.
Plus my starter tripled in volume and was crying out to be used.
Plus I need breadcrumbs and croutons.

Irrisistible. ;-)

So here we go:

250g starter (actually ended up being 240g)
275g water at 20C
300g organic plain flour
130g organic wholewheat flour
70g organic rye flour
1 1/4 ts Saxa table salt

Using the Stretch and Fold Technique although I rounded the dough twice before placing it in the clay pot to prove. Room temperature: 20C
Started proofing at 11:30am

3:30pm slashed the dough and placed the proofed dough in a cold oven before setting the oven to 250C. Baked for 30min covered and 20min uncovered.

Result? Delicious!
Conclusion? A very good family-friendly method for making sourdough.