I feed my starter 50/50 king aurthor whole wheat/king aurthor white bread flour – fed 1:1:1 10 hrs before prepping dough with a room temp of 69.
Bread dough followed Grant Bakes "Same Day Sourdough Bread Recipe": https://grantbakes.com/same-day-sourdough-bread-recipe/
I used my heating mat to keep dough at 75 degrees while bulk fermenting/final proofing.
Only changes I made was baking at 500F for 27 min with dutch lid on and for 20 min At 450F with lid off as the times/temp in the original recipe resulted in my break undercooked the first time I made it, but my oven is very particular.
by Standard_Cucumber945