My first loaf (-:

this is my very first attempt at sourdough. i’ve never had or made real sourdough before this, so i wouldn’t exactly know what is right. all feedback is appreciateddddd (-:

• 90g active starter
• 285g lukewarm water (110°)
• 400g flour
• 10g salt

30 minute rest after initial mix, 2 set stretch and fold 45 minutes apart, one set of coil folds. bulk ferment ~12 hrs (dough temp’d @ 71.2°), cold proof in fridge for ~12 hours. baked @ 450° for 20mins in DO with lid on, then 20 with lid off.