I’ve finally done it 😭

I’ve been at this for about 3 years with varying levels of success, but this is the first time I’ve made a loaf that I didn’t feel I needed to tweak something in my process. From here it’s just a matter of recreating it and trusting this process. Which is:

100g starter (not fully peaked but had been fed within 12 hours)

360g water

425g bread flour

75g whole wheat flour

10g salt

Whisk together water and starter until fully blended and somewhat bubbly. Add salt and mix, add flour, mix by hand until uniform and let rest for 20-30 mins.

Initial stretch and fold was fairly aggressive until I felt the dough tighten and smooth out from its initial shaggy state. Then Coil folds every 30 mins until it stretched easily and fully without breaking (3 hours or so)

Bulk ferment on the counter in a graduated 90deg container until doubled (another 6 hours maybe?) house was around 67. Shaped and placed in a floured banneton and cold proofed over night

Scored and Baked covered with an ice cube at 450 (convection) for 10 minutes, then a deeper score and bake covered 15 more mins, and finally uncovered for another 20. Cooled for about 90 minutes before cutting.