Really excited and just need to share with people who understand!!! 🥲

Took a couple years of trial and error but finally comfortable with inclusions and bulk ferment. I also struggled with baking times…was always afraid to over bake and would basically ALWAYS under bake. This was 72% hydration, 4 coil folds over 2 hours, 10.5 hour bulk fermentation on the counter, probably 65-68 degrees. Finally, 20 hour cold proof. (I think it was 20 hours)

Baked at 450 for 35 minutes in a heated and covered Dutch oven. Then uncovered, lowered to 425 for 25 minutes. Let it cool for 2.5 hours 😄