My best crumb yet :)

Just happy with my loaf today 🙂 Tasted delicious and the boyfriend loved it – double win! Always open to suggestions 😊

Recipe:
325 g water
475 g flour
100 g starter
10 g salt

3 sets of stretch and folds about 30 mins apart, followed by ≈12 hours over night bulk fermentation.

Shape and cold proof for 10 hours.

Bake at 475°F with lid on for 25 mins, 450°F with lid off for 20 mins.

(PS: The loaf is a little deformed since I bonked it while getting it into the Dutch oven 🤪)