My first load that i am very proud of!

I think this is my 6th bake!

1st and 2nd… 80% hydration.. under proof, gummy, rock frisbee l

3th-5th they taste good but not enough oven spring… the tighter crumbs… i have struggled with building surface tension, either by i over worked the dough or i didn’t build enough strength

6th bake: after watching some TikTok, i decided to give 65% hydration a try.. along with shaping techqiune from the perfect loaf.. added pre shaping and bench rest of he recommended

Here is the recipe… what do you all think?

For 2 loaves

200g well-established starter
650g room temperature water
1,000g bread flour (i used Kirkland AP)
20g sea salt

Combined starter water and flour, rest 1 hr
Spritz dough with some water, add salt, pinched in dough, and few fold/stretch

3 more rounds stretch/fold/dough slap

My dough was about 75f internal temp: so BF total about 7-8 hours

Pre shape, bench rest for 30min
Final shape, cold proof about 12 hr

Preheat Dutch oven at 450 for 20min (no ice cubes)

Uncover for another 22 min