Amateur baker

I’ve been baking sourdough since the beginning of the year with pretty consistent loaves.

I mix 100g starter with 330-350g water and mix before adding 500g of bread flour. Let it sit for an hour before doing about 4 sets of stretch and folds every 30 mins. I keep my apartment pretty warm during the process so it sits on the counter for about 6-7 hours. I don’t do any methods to check for bulk fermentation; just make sure it rises and pulls away from the bowl with ease. I shape it and throw it in the fridge overnight then bake at 450 in a Dutch oven for 25 mins lid on and 25 mins lid off 🙂