What went well?

Bulk ferment was almost precisely the predicted time (based off of the time-to-peak info I got from the starter's feeding)

What didn't?

The bottom burned, which is a new development this year even though I haven't changed any equipment.

Baked: October 8th, 2022
Posted: February 9th, 2023

Other notes

Parchment paper doesn't prevent bottom burn as much as I had hoped, and it is definitely worth the trouble to sweep all the flour/dust off the loaf before it goes into the oven