thought it was over fermented this time but loaf looks like this…

recipe/method:
1000g king arthur bread flour
750g water
~230g starter slightly past peak

autolyse for one hour at 10am
add starter at ~11am
add salt at 11:10am
10 min of slap and folds to combine salt and add strength

i was inconsistent in timing with my next sets of stretch and folds but approximately 4-5 rounds until about 4pm. then i forgot about it until 6:15pm!! shaped and put it right in the fridge.

500° in preheated dutch oven for 7min (with ice cubes) prior to scoring -lid on
500° total of 20 min with the lid on
465° remaining 20-25 min until bread looks done (lid off)

i did also cut into this loaf before it was fully cool oop