What do y’all think of this bounce back?!🤌

I don’t know about you all but I love to see how my loaves bounce back when I squish them. Shows how squishy and soft the bread is yet how well structured it is to bounce right back — I love it!!

Here’s the ingredients and steps I did. I can answer questions if wanted😊

Ingredients:
100g active starter
350g lukewarm water (filtered)
500g bread flour (King Arthur)
10g sea salt

Simple-ish steps:
-Mix starter, water, and flour. Let sit for 30 mins-1 hour
-Add in salt while doing stretch and folds
-perform stretch and folds every 30ish minutes for 2-2 1/2 hours (this is where I wing it, you have to know what your dough should look like when perfectly fermented, jiggly, holds shape, should have some bubbles in the dough)
-towards the end of the 2-2 1/2 hours I will switch and do coil folds for the last 2 times
-prepare to shape after fermentation on counter, stretch dough into rectangle fold into thirds and roll tightly. Let bench rest covered for 30 minutes-45mins.
-after rest, shape again tightly. Place into banneton. Cover and transfer to fridge to continue bulk ferment, at least overnight.
– when ready to bake, preheat to 465 F. Allow Dutch oven to fully warm in heated oven for 30 mins- 1 hour.
-score, bake covered for 6 mins, score again (I like score the ear twice to get it nice and big)
-recover bake for 20 minutes covered, remove lid and bake for 10-15 more mins depending on how dark you like your crust.

Tip: I like to put rice literally just alittle white rice in my Dutch oven. This helps the bottom of my bread not get over cooked (especially since my oven is old and focus heat on bottom) it helps not overlook the bottom and helps with it not being so tough.

I’m no pro but love to share and learn more to keep improving so any kinds tips are welcome😊