I think I got my technique for my parameters down. 66% hydration, 300gr water, 500 gr very strong Canadian flour, 120gr starter. 3 SF followed by 3 CF all spaced 30 minutes apart then rest for 2 hours. Preshape and shape. Retard in the fridge after 5 hr 30 mins BF for 8ish hours until ready to bake in the morning. One hour before baking in the freezer then scored and straight unto the preheated DO. 30 minutes covered, 10 uncovered, another 10 with lid back on (ears were beginning to get burned). Last 20 minutes with lid off and oven off and door cracked.
I can't wait to slice her and see the crumb 🤞
by Fionnyn