My go-to recipe I use. 340 grams high gluten flour and 110 grams of semolina. Autolysed for about 25 mins. 20% ripe starter mixed in, followed by 2% salt. Bulk ferm was 6 hours at 78F. Did 5 coil folds during the bulk, then shaped and cold proofed for about 18 hours. Baked this morning at 525F for 15 mins, then 500F for 25 more mins. Finished off with 15 mins at 500F with the Dutch oven lid off.
by southside_jim
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This is what a perfect loaf of bread looks like