Loaf number 6. I haven’t had to buy bread in weeks!

Here's the process as I followed it. YMMV on step 2. I'm beginning to learn that the dough can smell fear, so if you show no fear then the dough will respect you.

• 600g King Arthur bread flour
• 400g water
• 100g starter
• 20g salt
• 10g white sugar
• 15g salted butter, softened

1. Combine flour, water, and starter and mix using the rubaud method until relatively smooth
2. Leave, covered, on the counter while you walk down the local bar and have a few, stagger home 2 hours later
3. Add salt, sugar, and butter, mix using rubaud method until completely smooth and dough comes together
4. Do coil folds, then rest for 20 minutes. Repeat 3-4 times or until you're too tired to bother anymore
5. Shape vaguely into a rectangle, transfer into a greased loaf pan, cover with plastic wrap
6. Allow to rest on the counter until dough reaches about 1cm from the rim of the pan and passes the poke test
7. Transfer to the fridge, cold ferment for about 20 hours
8. Remove from fridge, remove plastic wrap, pop bubbles on top, score down the middle, cover with an upside-down loaf pan
9. Bake at 425F for 25 minutes, then remove the top pan and bake uncovered until bread hits 205-215F on a thermometer
10. Remove from loaf pan, cool on a wire rack overnight