Finally I got an ear 🥰

100 grams starter
100 grams whole wheat flour
400 grams King Arthur flour
400 grams water
8 grams salt.

Mixed water and flour, waited 1 hr to autolyse.
Folded 3 times every 30 mins right after, then waited 1 hr before placing on mat and folding once again before letting it rest 30 more mins for last shaping and placing on banettone and leaving outside to rise a little more.

I was planning on cooking the same day. Started around 6pm, by 10 pm I gave up and threw it in the fridge. This morning around 9:40 placed in oven at 450ish inside cast iron. Cooked covered 20 mins, another 20 uncovered. I lowered the temp a notch during the uncover part.

I haven’t cut it, but I’m proud of my ear. I’ve been baking for so long and never got close to one and this brought happy tears to my eyes.
I feel it needed to ferment a little more as there’s a tear not made by the scorer. I’ll post the after once it cools.