u/Breshman

Recipe:
50 gr starter
400 gr king Arthur bread flour
100 gr whole wheat flour
350 gr water
10 gr salt
A small drizzle of honey

I autolyse for 30 minutes then do 4 sets of stretch and folds every 20 minutes. Bulk ferment was 5 hours, shaped then I let them in the fridge for 3 days
Baked 500 F covered for 20 minutes then 15 minutes uncovered

Constructive criticism and advice are welcome.