u/Forsaken_Blackberry5

50 g starter
350 grams water
500 grams bread flour
9 grams salt

Whisked starter and water, then mixed in flour and salt.

4 sets stretch and fold

Left to proof in a warm closet for 4 hours (75°F)

Moved to room temp when I went to bed (68° for about 13 hours)

Shaped, placed in floured banetton and back in to the warm closet for 2 hours

Baked 450° in Dutch oven 20 minutes lid on 20 minutes lid off

Cooled on wire rack

I gave it a long time to do its thing because it didn’t seem to be rising very quickly. The bread was actually pretty good and sourness was very mild. That’s how I prefer it anyways.

Next time I want to use some whole wheat or rye flour and also use a recipe with more starter so that it will rise faster.

How does the crumb look?