I think I finally nailed it.

After a year or so of growing my starter and tweaking my process, I think I’ve finally got it! I’ll gladly accept any fine-tuning tips or tricks. Critique my loaf!

I usually make two at a time and use the following:

200g starter
750g water
22g pink Himalayan salt
(Mix well)
1000g bread flour (I’ve used several brands but this particular batch is the organic bread flour from Costco)

Mix til shaggy, cover and rest 1hr.

Stretch and folds every 30 min x4.

Rest 4-5 hours or until nearly double in size (we keep it around 72° in the house. I don’t have an exact temp for the area I keep my dough in the kitchen)

Laminate, add inclusions if any, and shape.

Lightly dust w/ rice flour and toss into a banneton and into the fridge for the night.

Preheat oven to 500°F.
Remove dough from fridge, dust w/ rice flour, score.
Toss into Dutch oven and cover.
Immediately lower temp to 450°F and bake for 30 min.
Remove lid and lower to 425°F and bake for an additional 17-20min.

We’re located in Central Texas so usually pretty hot here in the summer and at a lower altitude.