First loaf

This is my first loaf. I’m speechless. I’ll go over the recipe I used, proof times, and starter info.

The recipe and process was as follows

125g active starter, 360g water, 12.5g salt, 500g bobs red mill artisanal bread flour. Mix to shaggy dough, rest one hour.

Stretch and fold 10 times, rest 30 min

Stretch and fold 4 times rest 30 min(two times)

Stretch and fold bulk ferment 3 hours

Shape, bench rest 20 min

Shape, Cold ferment 3.5 hours

Preheat Dutch oven 450 for 45 min and then bake covered with two ice cubes for 25 then uncovered for 25.

I’m impressed because the starter I used was only like 2 weeks old and it proofed so quickly. The starter began as a brown rice flour starter and then a week and a half in I started feeding it regular bread flour. It’s been very vigorous and I’m so shocked at how well this bread turned out. Several people helped out on this sub so cheers if you see this! My kitchen has been very warm so I think I just got lucky with optimal conditions since I began my sourdough journey. Hopefully I can’t repeat these results consistently!!