Finally feel like I’ve got the hang of it😌

This is my 4th loaf – as a beginner this is the best recipe I’ve used and the best loaf I’ve made.

I used the recipe below.

• 350g bread flour
• 50g whole wheat flour (for added flavor)
• 320g water (around 76% hydration)
• 9g salt
• 160g levain

Performed 2 sets of stretch and folds – 2 sets of coil folds for the first 2 hours then let my dough bulk ferment on the counter for 8 hours (my house is on the colder side).

Once my dough was bulk fermented I rolled it into its shape and let it rest for a further 30 minutes on the counter. Then performed the final shaping and put it In the fridge in the baneton for 20 hours.

Let me know if you see anything I could be doing better but pretty pleased with myself ☺️