When the lid reveal goes right 😩

Recipe:

• 100ish grams of starter
• 350ish grams of water
• 500ish grams bread flour
• 8ish grams of salt

1) fermontolyze first 3 ingredients for 30 minutes

2) incorporate salt and slap and fold thoroughly. rest 30 min

3) stretch and fold 4 times 30 min each inbetween

4) bulk ferment 8 hours (overnight)

5) final shape and cold proofed 4 hours (I was impatient)

6) baked 475° 25 min lid on 425° 25 min lid off (it’s still baking as I type haha)

7) rest on wire rack for few hours