▲ 1 r/Sourdough
100g starter, 475g flour, 325g water, 10g salt
Three stretch and folds, 30 minutes apart
12.5 hour bulk ferment (70-72F environment)
Shaped and into the fridge in a basket for 12ish hours
20 minutes at 500F, 25 minutes at 460F (lid off)
Cooled completely before cutting
u/BumblebeeOfCarnage — 12 days ago