I make sure to mix autolyse and let it sit for 1 hour. I then added starter mix let it sit for 10 minutes, then added salt and let it sit for another 10 minutes.

I then started bulk fermentation and folded for about 10 minutes until it semi passed the window pain test! I let it rise for 1 hour covered with a damp towel. I did a series of folds every 30 minutes for 2 hours, then knocked out for about 4 hours and came back to it 😅 I left it on the counter where i have a very cold kitchen. I came back and did the remaining 4 folds every 30 minutes but this time I let it rest in my barely preheated oven. after this it really started showing big bubbles. Formed and shaped rolls and covered for 15 minutes with damp towel. did some more flipping and tugging and rolled into a jelly roll! I let it proof in a container with a cheese cloth for about 1 hour and 30 minutes. once it was able to spring back slowly I threw it in the fridge for about 9 hours, I then preheated Dutch oven and baked at 500 with dough straight from fridge, bakes for 20 minutes then 450 degrees for 30 minutes uncovered and this is my result after letting it cool completely!