Success on my third try!!!

GUYS!!! I have achieved an edible loaf on my third try!! Disclaimer: my bread knife sucks but look at the rise, color, and crumb 🥲🥲🥲 Flavor is spot on too.

First try I severely underproofed and created a hockey puck. Second try I overproofed so badly I couldn’t even bake it because it was shapeless sticky goo. Third try was the charm. I’m scared that this loaf was dumb luck, but I’m doing my best to understand the bulk fermentation process! Only adjustment is the bottom is too thick and hard for my liking so I’ll be trying the baking sheet on lower shelf trick to distribute the heat on my next loaf.

Recipe/method:
500g bread flour
350g water
150g starter
10g salt

1. Combine water, starter + flour, rest 1 hour
2. Add a little more water (reserved from above) with salt and knead in gently
3. Immediately do first set of stretch and folds
4. 3x30mins more stretch and fold (I do coils now) (total 4×30 mins)
5. Bulk ferment
6. Pre shape and rest 30 mins
7. Final shaping and into banneton
8. Refrigerate overnight
9. Score and Bake directly out of fridge

DO preheated 30 mins 450f
Bake 450f 20 mins
Bake 400f 35-45 mins