Sourdough by kennym || Bush Mechanic Food

I get that angst, mmmm, feeling every now and then to grab the mother out of the fridge and revive and use it. This was one of those occasions.
The recipe, below, was plagiarised from a KZbin video I watched quite some time ago, and that I've butchered a bit to "hurry it up". I made 2 loaves and the final loaf (thumbnail) has ingredients enough for 2 loaves.
Ingredients:
1000gm of flour (I used organic white 80%, mix of spelt and wholemeal and rye for the balance)
800gm (not millilitres) of rain water
20gm Murray River Pink Salt
About 200gm of mother
After weighing the flour I saturated the flour with about 600gm of water, covered and let sit. My mother was pretty active but not at its peak.
When mother approached peak I poured off about 200gm into the rest of the water, stirred and then added to the mostly saturated flour. I mixed until ragged and then sprinkled the salt over the top. I mixed a little more to get the salt distributed through the dough.
Let rest covered for 30 minutes. Then stretched and folded 3 maybe 4 times. I put into an airtight container and put in warm spot. I put it in my over, watch the video. Dough was in over probably 5 1/2 hours when I pulled it out.
Tipped onto heavily floured surface, couple of stretches and shaping then into heavily floured bread proving basket. Into a plastic bag then in fridge overnight.
My over max temp is 250c. That's what I set it at with (for the round loaf) dutch oven and lid and for the longer loaf a heavy baking tray.
I had a spray bottle of water ready and some ice. I put the bread onto the baking implement (dutch over/tray), spritzed the bread and put in the over (put lid on dutch oven ). For the longer loaf I put the ice on the floor of the oven (to create steam). Cooked for about 20 minutes.
At the 20 minute mark I removed the lid from the dutch oven and otherwise dropped the oven temp back down to about 220c. My oven runs colder than it says by 5-10c.
Kept an eye on the bread and took out after about another 20 minutes. Put loaf on cooling rack, gotta wait, bread is is still cooking.
Bread was damn good.
kennym