I’VE MADE IT!!

After many attempts, I finally made a proper loaf!! I'm so happy I almost cried tears of joy. And i'm in love with how the scoring design came out.

Recipe:
400g type 0 flour 15% proteins, 100g type 2 flour 12% proteins
380g water
11g salt
120g stiff starter

Kitchen temperature: 18°C.

I started at 14:00. Mix the flours. Melt the starter with water (save 20g of water) and then add it to the flours. Start kneading, once the flour is fully absorbed, add salt and the left out water. Knead till smooth and let rest for 30 minutes. After that, knead the dough a lil more and do a lamination (not necessary). Then let rest 1 hour and two sets of stretch and fold 1 hour from each other. Let rest for 4 hours. Preshape, let rest for 30 mins, shape and into the benetton. I let it an hour at room temp and then in the fridge to proof till the next afternoon. (I let it proof in the fridge for 17h). Once it's time, lay it on parchment paper, score it, and bake in a previously preheated dutch oven at 250°C with the lid on for 20mins, then take the lid off and bake it at 220°C for further 25mins (The colour of the crust will tell you when it's done baking)

Feel free to share any feedback!