Very much beginner to this.
This is maybe my fourth or fifth loaf, but finally the first one I’m mostly happy with.
-100g starter
-350g water
-500g flour (I used Bobs Red Mill Artisan Bread Flour)
-10g salt
Fed my starter at 5:30am it seemed to be at peak about 3 hours later. Did my initial mix for the bread at about 9am. Did 4 sets of stretch and folds over the course of about 2.5 hrs, and then let it bulk ferment on the counter (house kept around 78/80) until about 4pm.
I’m still not quite sure how to know when it’s done bulk fermenting, but it definitely doubled in size and seemed to have lots of bubbles. I mixed it in a glass container so I could see the bubbles. But it wasn’t quite falling out of the container cleanly, or at least not as nicely as I’ve seen in some videos. I felt like maybe it could have bulk fermented longer, but I was nervous about leaving it too long…also, it was about ready to spill out of the container it was in.
I shaped it, let rest for 20 minutes and shaped again before tossing it in the fridge overnight (17 hrs-ish). Woke up this morning, scored and baked it in Dutch oven for 20 minutes at 450 with lid, and then 15 minutes without lid. Waited a little over an hour to cool, probably should’ve waited longer, but I was eager to check it out.