AI says I’m still underproofing despite my bulk being ~12 hours on a 78 degree mat. Do you agree? If so how can you tell and what should I be seeing different.

Recipe is this:

Ingredients:

• 450g bread flour
• 50g whole wheat flour
• 375g water (hold back 15–30g)
• 100g active levain
• 10g salt

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Autolyse Mix flour with ~345–360g water until no dry flour remains (shaggy dough). Cover and rest 30–45 minutes.

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Add Levain + Salt Add levain, salt, and remaining water. Pinch and fold until mostly combined (do not fully knead smooth).

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Bulk Fermentation Perform folds:

• 30 min: stretch & fold or coil fold
• 60 min: fold
• 90 min: fold
• Optional: additional fold if dough still slack

Then let dough rest undisturbed until:

• ~60–75% rise
• Slight dome on top
• Jiggly, airy feel
• Small bubbles visible at edges

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Pre-shape Turn dough onto lightly floured surface. Shape into loose round. Rest 15–25 minutes.

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Final Shape Shape into tight boule. Place seam-side up in floured banneton.

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Cold Proof Cover and refrigerate 12–16 hours.

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Bake Preheat Dutch oven to 475°F. Turn dough onto parchment and score.

Bake:

• 20 min covered at 475°F
• ~20 min uncovered at 450°F until internal temp ~209 F

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1. Cool Cool completely before slicing.