My starter is 2 months old today, here’s my celebratory loaf!

Fed my starter just before getting into bed the night before so it would be ready to go first thing in the morning

150g starter, 350g water, 500g flour, 10g salt

3 stretch and folds each 1 hour apart

Bulk ferment on the counter for about 7 hours

Preshape, bench rest 20 minutes, final shape and into a floured banneton for a 12-13 hour cold proof in the fridge overnight

Preheat dutch oven for about an hour at 440°F, score and bake for 20 minutes lid on then drop temp to 400°F for another 35 minutes lid off

Spend 2 agonizing hours waiting to finally cut into it because your entire apartment smells like bread now and it's all you can think about

I am aware the edges look awful due to the parchment paper but my bread sling is on the way!