It took me a month and a half for my starter to consistently be ready and gave it a try. Made pizza over the weekend which was awesome then my first loaf today.
100g starter
450g bread flower
300g water
10g salt.
Only bulk fermented for 2 hours before shaping because we had an emergency and had to leave for the day. So I shaped it, put it in the fridge for the night. Then let it sit in the oven with the light on for 2 hours, then preheated the oven and cooked it this morning. I know it was still probably under proofed. Oh and my daughter convinced me to cut it when it was still a little warm so that didn’t help haha.
It came out shaped a little weird, maybe my score was too far to the side.
Anyways we just devoured the last of it during dinner. It tasted great, a little gummy towards the corners but still tasted good none the less. I think I’m going to go a little bigger next time.