Best looking loaf I’ve ever made! 75% hydration

Normally I go straight from countertop proof into baking because I’m impatient, but an overnight fridge proof made all the difference!

Recipe –

150g ripe starter
350g water
500g KA bread flour
10g salt

BULK FERMENT
Mix all ingredients
Rest 30 min, stretch and fold
Rest 30 min, stretch and fold
Rest another 30, last stretch and fold
Bulk ferment at room temp (about 72-75F) for 6.5 more hours

PROOF
Shape, proof at room temp for 2 hours
Overnight in fridge

BAKE
Preheat Dutch oven at 500F
Add unscored loaf and a splash of water, cover and bake for 7 mins
Remove from oven and score deeply, add a little more water, reduce heat to 450 and bake for another 25 mins
Uncover and bake till golden brown