#bread

idk so i finally stopped blaming the starter and just added a pinch of sugar… turned out okay enough to actually slice lol any purists say that's cheating?? i’m just happy my loaf didn’t flop 😂

Spent the night tweaking my starter ratio and bulk fermentation time. The dough rested at 78°F for 4 hours, then I folded it three times before shaping. Baked at 475°F for 20 minutes with steam, then dropped to 425°F. The crust is caramelized, the crumb open yet uniform, no gummy center. Turns out the key was a longer autolyse and a brief cold retard in the fridge. Any tips on improving the oven spring are welcome.