Today’s a great day!

Bread came out perfect and look at the flour bag!
70% hydration
240g King Arthur bread flour
2% salt

Measure out 240g of flour and water, make a poolish with parts of them before going to bed. Next day, combine everything at once, let rest for autolyse for 30 mins. 3 sets of stretch and fold with one hour intervals. After the third set, shape and into a floured banneton, covered for overnight proof. Next day, preheat x oven to 550F along with Dutch oven. Score the dough and put an ice cube into the preheated Dutch oven and lower the temp to 450F right away. Bake covered for 20 mins and uncovered for 45 mins. Enjoy!