Crumb read?
Think this is my best looking loaf ever!
Did my first sweet stiff starter containing 20g starter, 20g sugar, 30g water and 80g flour. Waited around 10 hours for peak the next morning and then I mixed it well with 400g water, 500g flour. Waited an hour until I added 12g salt with a splash of water and waited 30 minutes before I did a stretch and fold. I accidentally fell asleep for two hours (🤰) so I continued with two coil folds when I wake up, 30 minutes apart. Then let it rest and bulk ferment in total for 7 hours from mixing the dough. I preshaped, let it bench rest 30 minutes and did a final shape and put it in my banneton to final proof in room temp for roughly an hour. I preheated my oven and Dutch oven to 250 C for 45 minutes and put my dough in the freezer to help the scoring, scored and baked it 25 minutes with the lid on and 20 minutes without the lid.
The taste was exactly what I wanted, a little bit of sweetness in my soft sourdough bread!
Excuse the terrible scoring 😆