What went well?

Since I live in a colder climate, my kitchen is around 66-68 degrees Fahrenheit. I learned to put my breadwinner jar inside the oven with the light on during the levain phase. It kept it in the sweet spot of around 75 Fahrenheit. It helped significantly with the overall process.

What didn't?

I probably could have done some more with the bulk fermentation, as in the stretching and folding. Towards the end I felt like I didn't do enough, but visually it looked ready for me.

Baked: February 17th, 2026
Posted: March 22nd, 2026