Same day bake

My fridge broke 🥰 so today’s bake had to be same day. Definitely not as sour tasting. I’m still figuring everything out, so believe it or not this is the most open crumb I’ve had so far. The only thing I can think of that might have made a difference for me is I started making my starter a bit stiffer. I know the crumb is absolutely moderate at best. But since beginning, my bread has looked like sandwich bread so this is a step in the right direction for me.

Recipe:

500g bread flour

375g water

100g starter

12g salt

Mixed at 8 am. Did stretch and folds, and 3 sets of coil folds. BF until 4:15 pm. Shaped and preheated oven to 500° and baked at 5 pm @ 475° for 25 minutes. Then uncovered for 10-15.