u/Doronelll

This is the first loaf that got a rise! In 3 months!! I am
Very happy but also i feel like it could probably be fluffier and less sour.

Recipe:
400 g unbleached flour
80g stiff starter slightly post peak (from yesterday, kept in fridge through the night)
8g salt
240g warm water

30 min fermentolyse
2 strech folds an hour in between
BF room temp 5 h + 2h in warm oven
Shape
Cold rest in fridge 3h because I had to go out
Then score and bake 230/15 mins 190/20 mins
Would bake in lower temps next time

Does my starter look ready?
This is a stiff 50% starter, its still very solid but has a dome and inside looks like this