Opinions?
Recipe:
80g stiff starter (60% hydration)
240g water
400g bread flour (15g protein per 100g)
8g salt
Mixed all the ingredients together and kneaded the dough for about 10 minutes. Rested for an hour, did one set of coil folds, then left to bulk ferment.
Shaped the dough 8.5 hours after mixing, and then let it sit in the banneton at room temperature for another 1 hour and 15 minutes, bringing total bulk fermentation to 9 hours and 45 minutes. Cold proofed in the fridge for a total of 14 hours.
Open baked in a convection oven at 230°C with steam for 35 minutes, then removed steam and lowered temperature to 190°C for another 15 minutes. Cooled for 4 hours before cutting.
The oven spring was amazing. The hydration for this loaf was intentionally lower, but I think maybe a touch too low. The dough was very different to my normal doughs, was not sticky at all throughout bulk fermentation, so I just tried to discern when to end bulk fermentation based on how airy it seemed (hence the extra time sitting in the banneton post-shaping). Any thoughts on the loaf?