I’m finally producing edible bread!

Baked this late last night. Cooled overnight. Slices nicely and I don’t have to toast it to make it enjoyable to eat. Homemade starter from Peter Reinhart’s Crust and Crumb. Regular feeding for at least a month…

What do you guys think?

Recipe and process:::

300 g all-purpose flour
100 g bread flour
100 g whole wheat flour
375 g water
100 g active levain
11 g salt

Night before-pull starter from fridge and feed 50g rye flour and 50 g water. Leave on counter or seed starter mat if kitchen is chilly

4 am. Check starter for doubling and mix flour

🕒 00:00 – Autolyse: Mix all the flour and water. Let rest, covered.

🕒 04:00 – Add levain to the dough. Mix roughly by hand until fully incorporated.

🕒 04:30 – Add salt to the dough. Mix with Stretch & Fold.

🕒 05:00 – Stretch & Fold

🕒 05:30 – Stretch & Fold

🕒 05:30 – Bulk Fermentation begins Ferment for 4 hours at ~76–78°F (24–26°C).

Leave in proofing bucket until nearly doubled.

🕒 09:30 – Pre-shape Lightly flour work surface. Gently shape into a round. Coil fold, turn, coil fold. Shape.

🕒 09:45 – Final Shape Shape dough. Walk and round. Tighten skin. Place into a rice-floured banneton. Cover and refrigerate or make the call to bake straightaway.

🧊 Cold Proof – 12 to 24 hours Refrigerate in banneton for 12–24 hours at 39–42°F (4–5°C).

🔥 Bake Preheat oven to 500°F (260°C) with Dutch oven.

Score dough.

Bake covered 25 minutes at 450.

20 minutes uncovered at 425°F Dough internal temp should be 208F

🥖 Cool completely on rack before slicing.