Sourdough experiment #4 - acoustics of crust and crumb

Sourdough experiment #4. Crust turned out well, wanted to capture the crust and crumb of this one for future reference (Excuse the YouTube link, I have nowhere else to share yet).

• 65% hydration (trying for a more sandwich style loaf).
• 1.7% salt
• 20% starter
• 22º-25º bulk ferment (5 hours + shape and 1 hour extra rise)
• 36 hour cold ferment
• Straight in to 250º oven
• Turned down to 240º
• 20 minutes baked covered with steam
• 15 minutes on the rack at 230ºC
• 30 minute rest in open oven