What went well?

I felt like I nailed the time and temperature for bulk and proof. The dough spoke to me. The texture and flavor are incredible.

What didn't?

I need a baguette banneton and pan

Baked: January 28th, 2023
Posted: January 29th, 2023

Other notes

Here's my recipe as I recorded it. Adapted from multiple sources. - 400g bread flour - 240g water - 100g starter - 8g salt - 25g olive oil - Knead with stand mixer about 10 minutes - Bulk ferment with 4 stretch and folds at 26C 3 hours - Shape and proof at room temperature (22-23C that day) 2 hours - Bake at 375F in cast iron bread pan with lid on 15 minutes, lid off 15 minutes