When in doubt bread it out.

Life has felt stressful and melancholy lately, so I’m grateful for the times when I can appreciate a handsome, nourished loaf that I can ground with when making, and feel proud of at the end.

100g of Starter
500 g of KA Bread Flour
10g of Salt
380g Warm water (90-100 degrees Fahrenheit)

Let it rest for 30, then perform first rounds of stretch and folds. Performed 3 more rounds of stretch and pulls with 30 minute increments between each. Then I let the dough do its thing and Bulk Ferment for 3-3.5 hours at 75 degree room temp. Took it out of the bowl and shaped it and covered for 30 minutes before transferring to a lightly floured basket to perform a second bulk fermentation in the fridge for 24 hours.

Preheat oven with Dutch Oven in at 550 degrees Fahrenheit, let the oven stay hot at 550 for 10 minutes, then cranked the oven down to 450 degrees Fahrenheit. Placed the dough in the Dutch oven and baked covered for 30 minutes, then removed the lid and cranked the oven down to 400 degrees Fahrenheit and baked uncovered for 20 minutes.