I did it!!!

Got some amazing advice from here, and baked this beauty in my new apartment!!

The oven doesn’t go above 400 so that was an interesting plot twist

Ingredients:

500g bread flour

130g starter

330g water

11 g salt

Mixed together, did 3 stretch and folds every hour and then let it ferment on a little heater mat I have for four more hours, shaped and counter proofed for 2 hours and popped in the fridge overnight (a little over 12 hours)

Baked in a DO at 400 with the lid on for 40 mins, and lid off for 20

Et voila!

Crumb shot to come, she’s still cooling off.

Thank you thank you THANK YOU to everyone who helped me with my struggling loaves before!!!