Took glamour shots on the beach and I’m not sorry

(For two hefty loaves)

1000g bread flour
700g water
(autolyze 1 hour)
240g starter
20g salt
4 sets of stretch & folds @ 30min each
Bulk ferment another ~ 3.5 hours (it's hot af already)
Shape into boule, cold proofed 36 hours
20min in Dutch oven @ 450F lid on, 20min @425F lid off

It was still a little warm at the beach so the crumb shot is from home afterwards.

I wish I kept it in a little longer to get more golden but still am happy with her!