Finally feel like I’m getting somewhere
So much practice but it feels like it’s paying off with trial and lots of error, plus picking up tips from this subreddit!
1500 grams KA all purpose flour
975 grams water
250 grams starter
32 grams salt
Mix the starter and water together then add the flour and then the salt, mix till it forms a shaggy dough and no dry bits are left let rest for about an hour.
Then stretch and fold, followed by 3 sets of coil and folds every 30 minutes then leave on counter to bulk ferment, usually overnight or all day 9-10 hours with the temperature of my kitchen.
Followed by splitting into three loaves, preshape, rest 20 minutes, final shape and cold proof in fridge for 12 hours.
I cook covered at 450 for 25 minutes then uncovered for 20 minutes at the same temperature.