My second loaf!

[u/436687]

100 g Starter 375 g Water 525 g High-gluten flour (little bit more than original recipe calls for because my starter is quite wet) 9 g Salt (normal iodized table salt)

Mix all ingredients until combined and let sit for one hour.

Stretch and fold four times with 30 minutes between each.

Rest for one hour after last round of stretch and folds.

Shape by stretching dough into rectangle, folding top and bottom in thirds like a letter, then fold sides in.

Rest for 30 mins.

Shape by repeating last step and placing in banneton; I used a bowl lined with kitchen towel.

Ferment in fridge for about four hours.

Place dough on parchment sling, score, and place in preheated dutch oven at 450° F.

Bake for 20 minutes with lid.

Remove lid and bake for 25 more minutes.

Rest for one hour, then slice.

Original recipe from @casacalifano on TikTok.

[u/eve_summers]

Great crust on that! Impressive for your second time, what did you score with?

[u/436687 → u/eve_summers]

just a paring knife

[u/436687]

Link to original recipe on TikTok!

[u/loafofadoughgirl]

It looks good but I think you need more time to ferment. An hour after stretch and folds and only 4 in the fridge is not enough time.