Stureby Deluxe white bread

I made this bread hoping that it would look like in the photos of the original recipe. The bread turned out to have an exceptional taste but for the outside look, my expectations were too high. For the sake of the taste, I made this bread for the second time. This time, I made it following strictly the original instructions and baked it in a wood oven hoping for an improved result. There was however something that I have changed and this is the way the 2nd fermentation was done. I did it at room temperature, while the original recipe asks for a retard in the fridge for 10-14 hours. In this way, the bread had a less sour taste. Both times I didn't reach that good looking bread but if you close your eyes and just eat it... you can call it a perfect bread.

Ingredients:

Preferment 1:

• 32g sourdough, 100% hydration
• 50g water
• 78g high protein bread flour (Manitoba type)

Directions:

1. Day 1, 20:30 Make the preferment 1 by mixing its ingredients until well combined. Cover with a lid and let it sit at room temperature.
2. Day 1, 23:45 Make the preferment 2 by mixing its ingredients until well combined. Cover with a lid and let it sit at room temperature.
3. Day 2, 8:25AM Mix the flours and water of the final dough and let it sit at room temperature for the autolyse process.
4. Day 2, 9:00AM Add salt and the preferment 2 and mix.
5. Day 2, 9:10AM Let the dough sit at room temperature (21ºC) for the first fermentation. During this phase there is a need of 2 stretch and folds at 9:40AM and at 10:10AM.
6. Day 2, 11:10AM Divide the dough in 3 and make 3 boules. Let them rest on the bench for 15 minutes covered with a linen towel.
7. Day 2, 11:25AM Shape the boules in 3 oblong loaves and put them in bannetons.
8. Day 2, 11:40AM Let the loaves rise for the second fermentation.
9. Day 2, 15:00AM Score the loaves and bake for 45" at 240ºC with steam in the first 15" (in a conventional oven) or 25" in a wood oven at ~270ºC.

Recipe inspired from here.