Some things I would change is doing a deeper score to help open the loaf more and baking prob a few more minutes for a browner top! I added ice this time around but not sure if I liked it or not. Do you guys add ice to bake?
500g flour
350g water
10g salt
100g active starter
1 hour autolyse, add salt after 30 min
4x 30min stretch and folds, bulk ferment to your home temperature (I ended up doing 5.5 hours). Preshape, fridge for 12 hours, bake in DO at 450 – 20min covered and 400F 20min uncovered.
by tomatoallergist