How to make 6 sourdough loaves

Full video of how to prepare and open bake 6 sourdough loaves
75% hydration easy for beginners
Bim’s Recipe for 6 loaves.
3000 g, Bread Flour
300 g. Whole wheat flour
2500 g. Water
660 g. Sourdough starter
66 g. Salt
Method.
Mixed everything together in the same time and rest the dough for 30 minutes (the whole process of bulk fermentation start from mixing the starter until finished proofing much doing it in control temperature at 25 degrees Celsius or (77 degrees Fahrenheit)
1st - Stretch and fold and follow with Coil fold and rest for 30 minutes
2nd - Coil fold and rest 30 minutes
3rd - Coil fold and rest 30 minute
4th - Coil fold then proof for 3 and half hours
Pre shape as per video, rest for 30 minutes then Final shape and put in Benetton basket. (Use rice flour to sprinkle in banneton basket to prevent the dough sticking to the basket. Rest on couture for 1 hour.
Cold retard for 12 hours or overnight
Preheat oven at 250 degrees Celsius (482 degrees Fahrenheit) bottom burner with fan on.
Score and bake with tray of water to create steam bake for 5 minutes then second score and bake for 25 minutes (during this time mak sure you keep turning the dough around for every bake.
After 30 minutes remove tray of water and use bottom burner without fan and turn the heat down to 220 degrees Celsius (428 degrees Fahrenheit) continue baking another 30 minutes until golden brown or as dark as you like.
Enjoy baking 🥰 Bim
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