First bake in a year.

I fumbled a few steps but somehow still turned out with this!

I use Full Proof Baking’s steps in this video as a rough guide.

500g King Arthur Bread Flour
400g water
100g starter
12g salt

I mixed my starter and water first, then added the flour, thoroughly incorporate then autolysed for 1.5 hours. Add salt, mix in by hand until incorporated, rest 30min. Turn out onto wet counter, fold each side in then return to the bowl. Rest 30 minutes. Next is lamination: turn dough out onto large wet counter. Spread dough out into roughly 1×2’ rectangle. Fold into thirds horizontally, and then again vertically. Put dough into square Pyrex, rest 60 minutes. Do 3 coil folds 45 minutes apart. 90 minutes after last coil fold, move on to shaping. Turn dough out into lightly floured counter. Here’s where I made mistakes. I folded the top down and bottom up of my dough, but then somehow forgot about needing to roll it up from one end to the other, and instead panicked about how giant the dough looked compared to my banneton, so… I chopped it in half with my bench scraper and pinched off the ends and made two smaller loaves. Into the fridge they went at 10pm. 12pm next day, warmed my Dutch oven at 500° for an hour, dropped in a few ice cubes and misted the dough then baked straight from the fridge for 25 minutes. Dropped to 450°, 25 more minutes. Second loaf went after I warmed the Dutch oven back up at 500°.

Happy with the crumb, bummed there’s no ear though!