My best loaf yet!

First time proofing overnight on counter since winter is almost here in Australia.

White bread flour 400g, water 250g, starter 200g, salt 2.25tsp, olive oil 1tsp, honey 1tsp.

Autolyse flour, water and starter 30mins
Add in salt, oil and honey, stretch and fold few times until integrated, rest 30mins
Stretch and fold another 2 times 30 mins apart
Bulk ferment 2 hours
Shape and place into loaf pan, proof overnight on counter about 10hrs
Place tray of water in oven while it preheats to 220c
Score loaf, spritz with water, place in oven for 20mins (water tray still inside)
Remove water tray, turn loaf pan, bake another 25mins
Done!

Really happy with this one, it rose nearly double the pan height and the crumb is so soft!