my latest sourdough

recipe: flour 426 g ww flour 47 g starter 80 g water 330 g salt 10 g

fed starter at 12.00 ratio 1:4:4
dough hydration 70%

ROOM TEMP 29-30°c

• start autolyse at 17.00
• starter reached it's peak / triple at 19.30
• 19.30 start adding starter and salt and mix for 15 minutes until 19.45
• bulk fermentation went for 4 hr started at 19.45 until 23.45 during bf i did 3 s&f in 15 minutes interval and 3 coil in 1 hr interval
• bench rest for 15 minutes from 23.45 until 00.00
• shapping and cold retard from 00.10 until 14.00 (14 hours). i let the dough at room temp foro 45 minutes before i score it while pre heat my oven.
• baked at 230°c top bottom for 20 minutes with steam and another 20 minutes at 230°c top 225°c bottom without steam