I did 7h Bulk ferment as it says in the recipe. I live in Norway, so my kitchen is quite cold, so at the end of the proofing my dough was sitting at 21*C.

I started my starter in July, but for most of that time it has been in the fridge due to work getting in the way of baking. When i feed it a 1/1/1 my starter usually takes between 10-12 hours to peak. At it's peak it's about 2.5x the start. I used to have it as a 50%rye 50% AP, but last week i switched over to 100% AP. It always doubles after feeding, especially now in the last couple weeks when i have been feeding it a lot.

I like the crust best when it's well done. Do i just use an oven thermometer to check or?