My first loaf!

Ingredients:

90g active starter (my starter is only 10 days old)

450g bakers flour

300g water

9g salt

1. Mix starter, flour and water until shaggy dough. Cover and rest 30min.

2. Add salt, pinch and fold until incorporated. Rest 10min.

3. Bulk ferment approx 5.5 hours with 4 sets of stretch and folds every 30min for the first 2 hours (kitchen temp about 26°C)

4. Shape and into fridge for approx 14 hour cold proof

5. Bake in preheated Dutch oven at 250°C covered for 20min, drop temp to 230°C and bake another 25min uncovered

Only thing I really struggled with was bulk fermentation and how far to push it. I also found my dough was stiffer and not as puffy/jiggly as all the videos I’ve watched but I guess this is because it’s a lower hydration?