u/Big_Researcher_3027

You can gold plate a turd, but no matter how you slice it, it’s still a piece of shit.

500g bread flour 350g agua 125g starter 10g salt
Mix everything together. Temped dough at 78f. Rest 15 minutes then do slap and folds till it holds a nice ball. Rest 1/2 hour then 4 rounds of stretch and folds every 30 minutes. Bulk ferment till 50% rise. Pre shape and bench rest 30 minutes. Shaped. Put in banneton and cold proof for 24 hours. Baked at 450 in covered DO for 35 minutes. Uncovered at 425 for 20.
My last few loafs just weren’t getting it. No ear. Not much oven spring Taking FOREVER to rise and then a tight dense crumb. Even though my starter for all practical purposes seemed nice and strong. But! It also seemed runnier than usual. So I spent about 4 days doing peak to peak feedings at a 1-5-45 ratio. And viola!! A strong starter that isn’t too acidic is EVERYTHING!!