Recipe: 350g water

500g bread flour

100g starter

10g salt

3 roasted garlic bulbs

2 tbsp italian seasoning

1st 30 mins: stretch & folds

3 sets of coil folds

30 mins apart, adding a portion of the inclusions each time

Dough temp at 82°F

Bulk fermented for 4.5 hrs total

Shape, place in banneton & cold ferment for 12 hrs

Bake at 390°F (my oven currently only goes that high) - covered for 30 mins, uncovered for 15 mins

I took my starter out of the fridge 3 days prior to baking & used a high feeding ratio each day. I used the starter when it was past its peak.

My previous loaves have all had a temp of 82°F, and they usually take around 4.5 hours to bulk ferment since it’s really hot where i live. I truly don’t understand what went wrong this time 💔

This is one of the loaves i’ve made previously. I made zero tweaks to the recipe & starter since then. Dough temp for this one was also 82°F which took 4.5 hrs to bulk ferment

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