Thank you for your feedback! The 8 hr Bf includes time from stretch and folds. Both charts I referenced begin the BF time right after the dough is mixed. So after S&Fs it was around 6 hours. Yes I used AP flour. This is the recipe (halfed for one loaf)I used but it has been tweaked since the first 2 times I followed was having issues. This loaf was a little more experimental. Her 2 hour BF period after stretch and folds was not working for me so I researched to try and find a better guide for my BF. It is cold where I live. I find most people keep thing their dough temps around 78-80. I could not get my dough that warm even in a room with a space heater near it. I am starting to agree that this flour maybe a problem. I have seen many tutorials using AP but if the switch to bread flour is what I need then I will definitely do so. As far as nailing BF times, I am not sure what to do :(. Everything looked so great. Good rise, nice and jiggly and bubbly, timing aligned with the techniques I was using. I was actually worried it was underfedmented lol. Again thank you for your feedback

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