i finally did it! 😭

after all the failure i went through finally it came out beautiful!

recipe:
flour 426 g
ww flour 47 g
starter 80 g
water 330 g
salt 10 g

method:
• fed my starter night before 1:5:5 (starter 10 flour 50 water 50) at 8.30 pm room temp 31°
• autolyse start at 09.00 am for 1 hr, hydration 70%
• add the starter and salt at 10.00 am bulk fermentation for 4 hrs start from 10am to 14.00 am with 3 sf in 15 minutes intervals and 3 coil in 1 hour interval.
• dough temp during bulk fermentation is 30°-31°c
• bench rest for 30 minutes
• shapping at 14.30 pm and cold retard for 1.5 hours
• baked loaf at 16.00 pm at 230°c with steam for 20 minutes and 215°c for 30 minutes