Latest bake!

Thanks to u/suec76 for her solid recipe and ratios! 500g KAF Special Patent Flour, 325g water, 125g starter (developed with half KAF AP, half KAF rye), 10g salt. Combined water, flour, starter and let sit 20 minutes. Added in salt and worked dough for 10 min. 3 sets of stretch and folds in 30 min intervals, then let it sit untouched for the second half of bulk fermentation. I use a dough proofer so it only took 4 hours at 80 degrees. Preshape; sit 30 minutes, shape, then into the fridge for a 12 hour cold retard. Bake covered in preheated bread oven at 450F for 25 minutes, then uncovered for 20 at same temp. Cool for 3 hours before cutting. Tasty with a chewy crust!