I’m so crazy happy with how she turned out!

I'm sure it's far from perfect, but I just wanted to share a picture with others who love this hobby! I'm really, really proud of how pretty this one turned out!

recipe:

100g starter

375g warm water

500g KA bread flour

11g salt

1. Combine ingredients and mix to shaggy dough, then knead for 5 minutes, place in clear vessel and rest 30m.

2. 4 sets stretch and fold every 30m.

3. bulk ferment on counter for 4hrs.

4. push/pull to create tension and shape. Place in rice-flour covered banneton.

5. Cold proof overnight.

6. Bake in preheated 450° oven in covered dutch oven for 30m, remove cover and bake at 400° for 13m.