So glad it worked !

It is just as I like it !
I thought my starter was weak because I failed many focaccia, but I was following fixed time recipes and you guys told me to read the dough using the Surdough Journey Chart.

First of all my starter is around 2 months old, always semi wheat semi rye feedings and mineral water, mostly daily 1:3:3 feedings.

Now for this bread :
– 230g semi-whole wheat flour, 20g rye flour
– 190g water
– 5.5g salt
– 60g starter

And the steps :
– 30 min autolysis
– 5 steps of folds separated by approx 30min – 1h
– After a total of 5h bulk ferment I shaped it
– 30 min pause, second shaping
– then I thought it didn't rise enough so waited again for a total (including precedent time) 8-9 hours.

All of that was in my oven at 24°C with the light on and a wooden spoon to slightly open it 😅

• 1 night in the fridge
• oven at 260°C, 30min preheat dutch oven
• scissor scarings
• 20min cooking lid closed
• 15min cooking lid open
• 5 min cooking upside down lid open

I like my bread very cooked and not too airy, still well hydrated, so surprisingly it came out exactly as I wanted even though before cutting in I was all the time persuaded it was way under proofed ! Probably just because it is small.

Next time I'll double everything. Any advice for it to work out the same ?