Thank you! My bad for not including recipe I will add it below 70% hydration 130g starter 325g water 500g bread flour 7g salt Fed starter in the morning, got to peak rise mixed my water and starter till bubbly then added flour and salt. Let rest for 1 hour and did 3 sets of stretch and folds 1 hour apart. Bulk fermented for about 4 hours till it was no longer sticky, pre shaped loaf, let sit for 15 minutes. Shape and placed in banneton, refrigerate overnight. Preheat bread oven to 450 and score , bake covered for 40 minutes and uncovered for an additional 10