u/jford1906

I used my usual recipe from Alexandra's Kitchen, but I let it prove overnight. Usually I make levain and do stretch and folds in the morning, but this time I did them at night. It's getting warmer and moister around here, and the dough filled my whole proving container. It's usually about 2/3 full when I shape. I worried it was over proved, but it came out great!

Getting my recipe consistent. Much better rise now that the weather is warmer and a little more humid.

100g bubly starter, 375g water, 500g bread flour, 12g salt.

6 stretch and folds over 3 hours, 6 hour rise. Shape and rest 30 minutes. Cold prove for 2 days.

Preheat challenger pan to 550. Bake at 450 covered with an ice cube for 30 minutes. Uncovered at 400 for 15 minutes