u/Flat_Yam_3865

please look at the pics of my 5th loaf. it’s the best one I’ve had so far but still not quite right. this is what I did:

1. ingredients:
   1. 100g starter at peak
   2. 330 g water
   3. 500 g bread flour
   4. 10g salt
2. mixed all ingredients, no autolyse
3. waited 1 hour, the 3 sets of stretch and folds every 30 min.
4. dough was still limp and sticky so I added 2 rounds of slap and folds
5. bulk ferment for 8.5 hours
6. pre-shape, after 20 min final shape
7. cold proof for 9 hours, then bake at 450 for 20 min covered and 25 min uncovered.
8. cooled for 2 hours before slicing.