After half a year I am getting the hang of it.

Finally I am getting consistently good/decent results. I wanted to share my road to intermediate baker :D.

Of course I started with Frisbee’s and alike, then I killed my starter.. twice. And later on I kept overproofing my bread.

After half a year I think i finally got it. My last few loafs all looked pretty much the same.

My method/recipe:

500g flour (5/6 ap flour and 1/6 whole wheat)
100g starter @ ~100% hydration
330ml water
10g salt

I mix everything together right away and let it sit for about 1-2h for autolyse.

Then I do a few stretch and folds until the dough becomes smooth. Most of the time I then do 1-2 more stretch and folds. All S&Fs are about 30m apart. But sometimes I forget for one or even two hours and it does not matter.

My kitchen is still cold so bulk ferment still takes 10-12 hours for me.

Then I shape (like a letter) and turn it into a loaf and put it in my batard and into the fridge for up to 48h but most of the time just 12h

Next day score and bake in a dutch oven @230C covered for 25-30min and then uncovered in a until it is nice and brown.

So never give up and keep trying. It will eventually work out!!

little tip:
If you are a cheapskate like me, use three forks to balance the bread instead of buying a cooling rack.😆