Flour: King Arthur Bread Flour
Ratios:
Leaven:
75g flour
75g water
1 tbsp starter
Dough:
75g leaven (used remainder for new starter)
365g flour (meant to be 385g flour, but I ran out)
238g water
1 tsp salt
68.5% hydration
Room Temp: 76F
Humidity: 59%
Process:
Day 1: Mixed leaven, left on counter overnight
Day 2: Mixed dough, autolyse 1 hour, 4X stretch and fold, Overnight fridge proof (~15hrs)
Day 3: Baked
Removed from colander, popped one giant bubble on surface, placed on parchment sheet and scored. Settled gently into cold dutch oven, placed into cold oven and started 30 min timer and preheat to 475F at the same time. At the end of 30 minutes, removed lid and baked additional 20 minutes.
Remarks: The loaf was quite tall again, as the previous one. The increased temp caused the top to brown much more (which I wanted) but one side got very brown while the other side was lighter like my previous loaf. (Why?? One side of my oven is hotter than the other? One side of the bread was wetter than the other??)
Used bench scraper for shaping after stretch-and-fold, but don't think it was any rounder than doing it by hand.
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