u/laauraib

I did 100g starter, 325 water (temp ≈ 28° C), 500 flour, 10g salt

My kitchen temp is ≈ 23°

3 stretch and folds every 30mins
2 coil folds also every 30mins

then i let it sit for like 20mins and i checked up on it and it passed the poke test and came clean from the bowl so i shaped it and put it in the fridge for around 14 hours i guess

baked it in the morning (i dont have a cast iron dish so i just bake it as is)

It’s very gummy but my other two loaves i made and i let them ferment for longer, they turned out way overfermented and were losing structure during shaping etc

I did 125g starter, 350g water, 500g flour, 10g salt

3 sets of stretch and folds every hour
Then two coild folds first one after an hour and another 30mins later

Let it wait for 4 hours on the counter until it rose then put it into the fridge for 12 hours

I dont have a dutch oven so i did the thing with a dish with water on the bottom and kept throwing in ice cubes when baking

Anyways baked it at 225° for 25 mins (it was already golden at tis point), then removed the dish and baked at 200° for another 20mins

Its kinda visible on the pictures that my dough just randomly ripped at the base and idk why so could someone pls explain

Also my starter is one month old but after i fed it before using it almost tripled in size so im sure its nice and healthy