After 3 failed loaves, I think I’ve finally figured this bread thing out!!

This loaf is 500g KA bread flour, 363g water, 125g starter, 12g salt.

I autolysed for 1 hour before adding salt. Then continued with stretch and folds 30 minutes apart for 2 hours. Left to bulk rise on my counter at 73 degrees for 5 1/2 hours, shaped and let it cold proof for 6 hours. Baked at 475 for 25 minutes with lid on and a couple ice cubes for steam. After 25 minutes I remove the bread completely from the Dutch oven and let it finish on the oven rack at 450 for 25 minutes.

Also it is fully cooked, it’s just a little shiny where the bubbles are. It is nice and fluffy and not gummy at all. Nothing beats a fresh loaf of sourdough ❤️