u/TheHanuGuy

I'm using 500g flour, 340g water (68%), 75g starter and 12g salt. 4 rounds of folds, 8 hour room temp proof and 10 hour fridge proof before baking in my dutch oven.

I'm noticing large tunnels which I would like to be more evenly distributed, and a thick bottom crust which makes it hard to cut through. I would greatly appreciate any suggestions

I really want to use this image as a profile picture but the plane is too far to the right. I think if it was half the distance it would be perfect