Finally felt brave enough to post

My starter is only a few months old but I’m finally getting a feel for this all. Still have a ways to go.

Usually, I get nervous about overproofing that I think I’ve been pulling it too soon. This time I decided to let it go and just keep an eye on the temperature and how the dough reacted when I tried to pull it from the side of the bowl. I know there is room for improvement but I’m happy with this one.

100g starter, 335g water, 439g KA bread flour, 61g bob’s red mill dark rye flour, 10g salt.

Method:
-mixed flours and 315g of water together and autolysed for about 15 minutes
-mixed starter, salt, and 20g of water separately
-added starter slurry to water and flour mix
-kneaded for a few minutes then into oven with light on
-4 sets of stretch and folds every 15 minutes
-continued bulk ferment in oven with light on. Temp at 78°F at last stretch and fold.
-Preshape, 6hrs and 10 minutes after adding starter, dough temp 82°F, rested about 20 minutes covered on counter
-Shaped and into banneton, into fridge overnight
-next morning, approx 14 hours later, preheat DO and oven at 500°F for 60 minutes
-score bread and into DO with a few ice cubes, cover and bake at 450°F for 25 minutes
-remove lid, finish baking at 450°F for 20 minutes.
-cooled on rack for 3 ish hours before slicing