Sourdough Bread Process, a(nother) video

Disclaimer/Introduction:
-I’m lazy.
-I started researching and baking in 2006.
-I refuse to pay $2.50 - 4.00 for a loaf of bread at the supermarket, when I can buy a 5lb bag of bread flour and make 8-9 loaves.
-My wife is Neapolitan, so I’m working under a lot of pressure -- and I’m still married, so that’s saying something about my bread game. ;D
-I’m lazy and have no patience so I cut corners. Sorry.

When I made this video, I intended it for intermediate level home bakers, so I assume that the viewer has at least beginner level skills at making bread and has the following items at their disposal:  

-sourdough starter!

-a dutch oven (I use the Lodge L8DD3 Double Dutch Oven, $50, Amazon)

-a mixer. J

-at least 2 bannetons, or proofing baskets. ( I have 2 ovals, and a round, $45 eBay)

- a large transparent container for bulk proofing (~$15)

-Ya lame knife or a very sharp knife for scoring, ($13, Amazon)

-And, a refrigerator.

My Dough

• 770 g King Arthur bread flour
• 450 g filtered water (because I read somewhere that extra minerals in tap water may affect dough development -- which makes sense, scientifically.)
• 16 g salt

My Starter

• 100 g filtered water
• 50 g rye flour
• 50 g King Arthur bread flour

 Ratio

• Flour    61%
• Water 38%
• Salt      1%

 Process

1. Autolyse: combine dough flour and water and let stand for 20-30 minutes. Why? Because science! http://blog.bakerybits.co.uk/autolyse-what-why-how/
   
   
2. Starter: combine starter with autolysed dough and mix thoroughly. (I refrigerate my starter between bakes so I like to pour it out on top of the dough during autolysis to let it thaw out a little and wake up the sleeping beast, I mean, yeast.)
   
   
3. Salt: combine salt into dough. (Apparently, salt inhibits yeast activity so salt should only be added as the last dough component – but I’ve accidentally added it with the yeast before… and I didn’t really notice a difference. Anyway, always a good idea to err on the side of caution.)
   
   
4. Combine: Mix the dough components thoroughly.
   
   
5. Bulk Ferment: Transfer dough to a large transparent container with a lid for 3-4 hours. (I like to use a transparent container so I can eyeball the dough and observe when it’s doubled. Obviously, ambient temperature will influence time required for this step. Room temp generally takes 3.5-4.5 hours. Beginners: before you close the container, pick up some of the dough to observe the dough’s baseline consistency.)
   
   
6. Portions: When the dough has doubled, transfer onto a countertop and carve out portions as needed to fit into your bannetons. This formula should yield approximately three 450g loaves. (Beginners: observe the post-bulk-fermentation consistency; there should be a noticeable increase in the dough’s elasticity.)
   
   
7. Stretch-and-Fold, and Tuck-and-Stretch: Stretch and fold in two sessions with 10-15 min intervals to allow gluten to relax, and then roll into a preliminary round shape using scraper. (From what I’ve observed, this develops the gluten strands further and begins the framework to allow for proper rising and formation of ears. “Less is more” applies to this step and benefits from a standardized procedure.)
   
   
8. Final shape: Shape as desired or needed. (Here, I take the dough and flatten it a bit, then fold it twice lengthwise, then roll it on the lightly dusted counter and then transfer the loaves into the bannetons. For the round loaf, I just pinch the corners into the middle.)
   
   
9. Retarded Proofing: Refrigerate, uncovered, for at least 6 hours. (The discovery of this step has been a major revelation, thanks to P. Reinhart’s The Bread Baker’s Apprentice. The delayed proofing in the refrigerator allows for flavor development while the outer layers of the dough dehydrates slowly and forms a proper crust. The dehydrated layer also prevents the dough from becoming misshapen during scoring and before baking. This step also allows some flexibility as I’ve baked bread after 24 hours without penalty. I recommend at least 6 hours to get some benefit from this step.)
   
   
10. Pre-heat: Turn up the heat @ 450 F with Dutch oven (DO) or something similar. Once oven reaches desired temp, wait at least 15 minutes to get to work.
    
    
11. Score and Load: Carefully remove and prepare DO from oven, remove loaves from refrigerator, immediately score and place in DO. (Scoring is warfare within the art form of bread baking and having a super sharp blade is half the battle. Your pattern and technique will dictate the final form of your bread, so a bit of research practice, and perhaps meditation is warranted.)
    
    
12. Bake: Bake loaves covered for 20 minutes to “steam-spring”, then bake without cover for 15-20 min to fully develop a golden crust. Work quickly to minimize oven heat loss. 
    
    
13. Cool: Transfer to a cooling rack. (Incidentally, this step is also known as the “stop and stare” step.)
    
    
14. Consume. Share. Live a good life.