I quit sourdough 5 years ago. This is my first loaf back

I quit sourdough about 5 years ago. I never really big to successful loaf. I have continued to make bread though and I think a lot of my technique has improved so I decided to give it another try.

This was the result. Quick note for all those folks using new starter. This loaf was done with 8-day-old starter.

Recipe

• 500g Bob's Red Mill artisan bread flour
• 325g 1:5:5 levain
• 10g salt
• 10g sugar

Autolyse for 11 hours overnight just flour and water

Combine all ingredients and mix on stand mixer stir setting

Quick bench knead until the dough stood up

At this point the dough was very slack. The recipe is supposed to be 65% hydration, but it felt like 75%.

At this point I sampled for an aliquot jar

For the first 2 hours I did four sets of stretch and folds.

Then I left it alone for a bit.

At about the 5-hour market showed the first signs of fermentation

For the next few hours I did coil folds whenever the dough looked slack. That resulted in six to seven rounds of coil folds.

11 hours into bulk fermentation. At this point I was running out of time I had to leave. So at about 70% rise I did a quick 30 minute bench rest after organizing the dough. Then I let her folded it into a tight batard

25 minutes in a dutch oven with the lid on at 445. I sprayed it with water for the blistering. Then I lowered the temperature to 425 and baked for another 22 minutes. It was still looking very light at this point so I put it in for another 7 minutes.