u/Laiiiney

Mixed 1000g all purpose flour and 600g warm water into a shaggy dough and left to autolyse for one hour

After about an hour added in 300g starter and 20g salt, massaged in and slap and folds then into the proofer for about an hour (forgot about it a little bit)

Did stretch and folds, slap and folds, and some coil folds every 30 mins 4X until passed the pane test

Back into proofer at 76 degrees for a couple hours until it appeared to double in size, returned slowly from poking, and pulled easily from the bowl.

Laminated, shaped, and put into a banneton overnight

Baked this morning covered at 450 for 27 mins and then uncovered for 25 more minutes at 425 degrees.

I usually like a tighter crumb but this one turned out really good tasting I think. Would love any thoughts or feedback.

Mixed about 500g starter, 600 g warm water, 1000g all purpose flour

Put in proofing box for 1 hour at 88 degrees (forgot to lower it)

Added salt and did stretch and folds to incorporate

/first set

Back in the proofer for 30 mins and another set of stretch and folds. At this point it looked proofed, pulled from the bowl easy and the indent returned slowly, so I shaped and added inclusions then into a banneton and fridge for about 24 hours before painting.

Baked for about 15 mins before scoring down the centre (meant to do a 7 mins score but forgot to actually turn the timer on)

Baked for 25 mins at 450, including the 15 mins above

Removed the lid of the Dutch oven and baked at 425 for another 25 minutes

Next time I would do seed inclusions during my stretch and folds and not shaping so it dispersed better