u/Low-Stop1433

Hi!

First sourdough loaf looking for feedback!

150g starter

300g water

500g unbleached bread flour

10 g salt

Rest for an hour and 4 sets of stretch and folds every 30 minutes after.

Bulk fermented in oven with light on for 3.5 hours (I think I should’ve gone an hour longer)

Proofed for an hour on the counter in a banneton basket then baked for 450 30 minutes lid on 12 minutes lid off.

Cooled for an hour on wire rack before cutting.

I think this was a very solid first attempt but the crumb is not as soft as I would like!