u/Infamous-Okra162

Testing out some new high extract flour from ground up flour mill in MA. Happy with the results but open to any suggestions

For context: 75% hydration, room temp at 65° F

9am make levain

11am autolyse

1pm mix in starter at 20%

1:30pm mix in salt at 1.8%

2:15pm coil fold

3pm coil fold

3:45pm coil fold

4:30pm coil fold

5:15pm coil fold

6pm preshape

6:30pm final shape

7pm fridge overnight

8am Bake at 500°F 20 minutes inside closed Dutch oven, 475°F 15 minutes lid off