u/Legitimate-Koala180

Give me any tips!! I followed this recipe: 150 whole wheat, 350 all purpose white, 70 starter (4 weeks old), 10 salt and 380 water. Mixed until I had a shaggy dough. Sat for 30 minutes before doing 4 rounds of stretch and pulls 30 mins apart. I did my bulk ferment in the fridge for 20 hours but it didn’t double! Preshaped and allowed a final proof of 3 hours on the stove (slightly warm) and then baked at 500 in a preheated vessel for 20 mins, dropped temp to 450, 20 more minutes and then 5 minutes without lid. I assume my bulk ferment just wasn’t good enough. I’m trying again tomorrow and will be doing my bulk ferment on the counter for like 6-8 hours unless you all think that’s bad :) thanks in advance!