Did it! My first sourdough loaf!

It’s been 11 days since I first mixed my starter and on day 8 it exploded with activity and has been tripling and almost quadrupling about every 4 hours. I figured why not try to make a loaf with it since it has such a pleasant sour smell and seems plenty active. I’m glad I did because this is the best loaf I’ve made yet!

I used https://sourdoughcalculator.info/ for this recipe!

Apartment temp ~72F

Hydration: 74%
Flour: 333g (KA unbleached bread flour)
Water: 232g (room temp spring water)
Starter: 84g (just after peak 11 days old)
Salt: 7g

1. mixed together water and starter first then mixed in flour and salt last. Left with a sticky clump of mostly incorporated ingredients I let it rest for 30 mins.

2. After the initial rest I began my first set of 4 gluten stretches with a rest of 30 mins between each set and covered with a tea towel.

3. With atleast 4 sets of gluten stretches done, I let the dough complete bulk fermentation covered with a tea towel for roughly 2-3 more hours based on the dough roughly doubling in size.

4. After bulk fermentation I then carefully release dough from the mixing bowl and shape it with plenty of tension. Placed in a proofing basket seam side up and covered with a tea towel. Tossed it in the fridge to cold proof overnight (10-12 hours)

5. Next morning I preheat the dutch oven to 450F. When the oven is ready I quickly remove the dough from the fridge, score it at a shallow angle (watch this https://youtu.be/qRX3rulyXS8?si=V_OKOJKdHfuYn6SS), and carefully place into the dutch oven with a generous mist of water on top of the dough.

6. Baked at 450F for 20 mins with the lid on and 25 mins with the lid off. Fully cooled the loaf while elevated.

7. Most crucial step was slathering that thang up with butter