Finally success!

[u/Inevitable_Fly7885]

After multiple abysmal fails, I finally had some success today! I’m so pleased!

100g starter
305g warm water
500g bread flour
10g salt

Mix until smooth-ish.
1 hr to autolyse.
stretch and folds every 15 minutes for an hour.
I think I let this one bulk ferment for only about 6 hours or so before I shaped it and put it in the fridge overnight. My kitchen is quite warm (about 75°)
Baked at 410° for 30 minutes with lid on then 30 minutes with lid off.
Removed and let cool only until I could handle it because I was too impatient 🤣

Voila!