What went well?

Totally winged it on the proofing schedule, did a fridge proof that wasn't called for.

What didn't?

I don't like how Forkish teaches levain preparation/utilization so I did it my way, the hydration of the dough is quite high so I had some difficulty with shaping, and I used too many ice cubes for initial steam injection and some parts of the bottom didn't brown as well. I also did 475F for the dutch oven part, and lowered to 450 for the uncovered bake because I find that FWSY recipes tend to scorch the bottom.

Baked: January 7th, 2023
Posted: January 8th, 2023