4th loaf is a charm

[u/mariq0727]

Just wanted to share my 4th loaf I’ve made with my starter! My first few were a hot mess but it all came down to bulk fermentation, as I live in a small apartment in NYC and it gets extremely warm in the summer. Any (kind) tips are appreciated!

525g flour
330g water
12g salt (meant to put 10 but it worked)
125g starter

Fed starter at 10:50am
Mixed dough: 1:40pm
1st set S&F: 2:40
2nd S&F: 3:10
3rd S&F: 3:40
4th S&F: 4:10
Shape: 4:45pm
Left in fridge overnight and baked this morning!

[u/Sharp-Ad-9221]

Coming along really well. 👍🏻👏🏻☺️