I slightly overproofed I think, but holy moly this is the best bread I’ve ever made by far! It was so soft! It’s a cheddar jalapeño loaf: 480g bread flour 315g warm water 195g starter and 12g salt. I autolyzed for about 30 minutes and did 6 stretch and folds. Cold proofed for about 15hrs and baked 450 25m lid on and 20m lid off. I wish I saved my picture of the actual loaf out of the oven, it had such beautiful blisters!
by PeonyPimp851
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Looks good — I would say that rather than being over, it’s a little (not egregiously) underproofed. See how the larger bubbles are heading up, and they’re nestled amongst densely packed tiny bubbles? that’s a sign you could probably push the fermentation a little further. Again, i want ti be clear that this looks great, any suggestion is just about fine-tuning, and you should be very happy with this result.