Y’all have taught me so much. Thanks.

Chili crisp and Parmesan. I swear I used to just stumble on a good loaf, and that was fine, and absolutely no one in the house complained.. lately I've been absorbing information from all of you, and now that it's the season for turning the oven on, I'm practicing what you've taught me..
This is:
330g h20
100g starter (just passed peak)
500 g bread flour
7g salt

Rest 45 min, start stretch and folds. Second stretch I added 2 Tblsp chili crisp, then continued s&f until I had four, about 45 min apart. Left on counter in ~65° kitchen. Slept. (It was late)

In morning, checked on her on my way to coffee, told her she was lovely. Drank one cup of coffee. Shaped/added Parmesan. (We measure cheese/comfort ingredients with our hearts in this house) Perhaps a cup?. Rested, tightened dough ball, and into banneton, bagged and fridged for 6 or 7 hours. Baked at 475°f with lid on for 20 min, 450° with lid off for 25. Told her several more times how pretty she is, smells real good.

This is an amazing loaf. Thanks all.