I’ll be riding this bread high for weeks

After pulling this out of the oven, you couldn’t wipe the smile off my face if you tried. About 2 years into sourdough baking and I’ve finally found the perfect method!

For those interested:

125g starter, 13g salt, 350ml warm water, 525g bread flour

1. Combine into shaggy dough and let rest on counter for 1 hour
2. Perform 10 stretch and folds then let rest 30 mins
3. Perform 3 more rounds of stretch and folds every 30 minutes
4. Bulk ferment on counter for 2.5 hours
5. Shape dough and proof in fridge for 12 hours
6. Bake covered in Dutch oven 475° for 30 mins
7. Lower temp to 425° and bake uncovered another 6-10 mins until desired darkness