Put this loaf in the oven in 2025 and pulled it in 2026. Best crumb yet.

450g king arthur bread flour
311g water @ 110°f
Combined into shaggy ball

Let autolyse for 1hr.

Added 100g starter and 10g salt and mixed until smooth.

Stretch and folded 3 times 45 minutes between.

Left overnight at 72°f for 8hrs to bulk ferment.

Formed into a loaf using triangle fold method.

Cold ferment for 24 hrs

Removed for 1hr to warm a little and lame.

Preheated Dutch oven at 450°f.

Dosed with water for steam before baking for 45 minutes.

Removed top and let brown for 15 minutes. Internal temp at 210.

Removed and let cool.