First time lowering the hydration and cooking temp no

I decided that I couldn’t improve my shaping because I typically did high hydration (85%) but still had decent results. But I dropped my typical 425 g of water down to 400g and oven at 500/450 degrees to 475/425 and am happy with the results!

Fed starter at 10 pm

Autolyse in the morning

Mixed:

– 500 g flour (BF)

– 400 g water

– 100 g starter

– 10 g salt

for about 10 min

I think I did 4-5 stretch and folds over the course of 3-4 hours and then bulk fermented for like 5-6 more?? (I’m bad at keeping track)

Shaped, proofed, and into the fridge overnight and baked midday next day!