u/Hapidumpi

I used this recipe:

350g Water
100g Starter
500g Bread flour
10g Salt

I mixed til shaggy then rest for 1 hr. 2 stretch and fold and 2 coil folds in between. Bulk ferment for 5 hours, it was okay when I stretched it all the way and folded into thre but when I was rolling it, it became sticky. It tear when I was pushing and pulling. I still store it in the fridge for 7 hours before baking it.

The crust is tough but it is soft. The ends were a little gummy but the center is jut fine for me whe I ate it. I don't know about the structure, I can't see the difference from bad, okay and good loaf.

Please let me know what you think.