I don't remember what recipe I followed for the first loaf but for the second I followed Claire Saffitz's NYT recipe and measured my bulk fermentation using Tom Cucuzza's temperature method sort of. I found his temperature method 5 hours into my bulk fermentation while searching this sub to try to figure out when my bulk fermentation was done. Total bulk fermentation ended up being 7 hours and I kept it in my microwave with my warm tea kettle. The way I did it might be totally wrong and with messed up math but I can type it out if someone is interested. I keep my starter in the fridge and a few days before I baked with it I took some out and basically made a new starter that I keep warm in my microwave with my tea kettle which I use often for coffee and tea so it stays pretty warm. My kitchen temperature is in the low 60s. I definitely need to improve on shaping. I don't have a banneton, just used a bowl with a rice flour dusted tea towel.
by Alien_Burrito