The fourth loaf

Loaf 4 - 250gwhite flour, 250g wholegrain wheat flour.
70% hydration
15% starter
2% salt

Made sponge overnight by mixing starter (straight from fridge) with 200g flour and 70% water.
The next morning, did 1 hour autolyse with remaining 300g flour and 70% water.

Used scoop & stretch method twice to combine, then roughly 4 hour bulk rise with 5 stretch and folds.

2 hour proof on baking paper in bowl, covered with plastic.

Baked at ~230c for 20 mins covered & 30 mins uncovered
Left to cool for a few hours.

Good result, though not better than the last loaf, so doesn't warrant the additional steps. Considering it was 10% less hydration, the result was good.