1000 g bread flour
200g active starter
700 water
22g salt
Measured cheddar with my heart
Fed starter with my heart measurements usually just make it so thicc with some splashes of water. Let it sit overnight with cloth covering and in a little dish towel blanket (my house is 60F)
It rose with bubbles, mixed starter and water. Then added bread flour. Waited an hour. Then added salt and stretched and folded x4 every 30 mins. Let it sit on the counter for 10 hours from last stretch and fold. It was looking bubbly on top and left the container easily, earlier for the temp but it was a sunny day and looked the part). Shaped (as well as I could) and added thick shreds of cheddar. Placed in fridge in Bannton for 12 hours. Oven at 500 with pan in there. Placed dough (looked a little sad, droopy almost, splat into the pan)(thought it was overproofed). 7 mins in scored down the middle, lowered heat to 450. 20mins with lid on 30 mins with lid off( I checked at 20 and it was not golden yet).
Damp cloth over the dough during all waiting periods
Shaping I spread it flat, did a layer of cheddar and fold a 3 inch strip over it and kept doing that. Then rolled it up with cheddar. Very hard to do the candy cane shaping from there. I could see in my banton that the bottom kept spreading apart when trying to zip it together (sorry hard to explain)
Anyway this bread is FIREEEEE, def greasy