I think I’m getting the hang of this

I used to make a lot of sourdough back in the day, but I was measuring things by cups and just kind of winging fermentation and shaping. It was probably mostly trash, but I was a broke college student and it was cheap calories.

In the last month I've rediscovered my love of fermentation, and have been applying some much improved methodolgy. I've been quite pleased with the results thus far.

750g bread flour
200g wheat flour
200g starter that had been fed and then left in the fridge for three days
700g water
20g salt

Mixed all ingredients together at 12pm. Dough temp 69.4°F. Four stretch and folds about every 30-45 minutes (I was working and got distracted). Bulk fermentation from about 3pm to 11:30pm. Split dough, shaped two loaves, rested for 30 minutes, and then cold proofed until 6pm the next day. Baked in preheated Dutch oven at 500°F, covered, for 25 minutes. Uncovered at 475°F for 20 minutes.

Waited six hours until cooled, then sliced.

I haven't taken a bite yet as I've promised these loaves in exchange for some eggs from my friends' chickens, but it looks pretty damn good to me.