First time baking with a stiff (65% hydration starter)

Recipe:
– 500g white flour (14.7% protein)
– 350g water
– 10g salt
– 87g stiff starter (a blend of rye, white, and whole wheat; I intended to use 100g but didn't have enough)

Process:
1. Combine all ingredients in a bowl.
2. Perform four stretch-and-folds.
3. Let the dough bulk ferment at 24°C until it rises by 50%.
4. Preshape the dough, then shape it.
5. Place it in the fridge to proof, and accidentally partially freeze it. Freak out.
6. Try to cope with my partially frozen dough, thaw, score the top, and spritz it with plenty of water.
7. Bake in a preheated oven with a cold roaster.

A few days ago, I became overly confident and attempted to make a high-hydration sourdough which ended up tragically lmao.

In response, I shifted my approach and converted my usual starter into a stiffer one. The dough rose impressively high, and based on my beginner's intuition, it seemed about twice as strong during bulk fermentation. At the same temperature (24°C), it rose in just 3 hours instead of the typical 6 hours. I'm really impressed with this stiff starter and will definitely keep experimenting with it!