Just need to brag real quick

I think this is my prettiest loaf yet 😍 Baked for a gift so no crumb shot but finally got some stunning oven spring.

500g KA bread flour + 500g Kirkland AP flour

650g warm water

Mixed in my kitchen aid until combined

Autolyse 1 hour then added 200g active starter (100% hydration)

Mixed in kitchen aid until well incorporated

Placed in my oven on “proof” setting due to cool weather. After 30 minutes added 25g salt during first set of stretch and folds, followed by slap and folds. Rested 30 minutes in oven on proof again. Then did a series of coil folds until I was happy with my dough. Placed back in oven on proof setting for 3.5 hours.

Once bulk fermentation was done I split my dough into two and pre-shaped both loaves, rested 20 minutes then did my final shaping and into the banneton. Let it proof for 1 hour to regain some air and then into the fridge for 24 hour cold proof.

Baked in Dutch oven at 450 F for 30 minutes the. Open baked for 10 more minutes at 400 F.