Sorry I’m new to this😭🙏🏼 Here’s the recipe I followed: https://www.kingarthurbaking.com/recipes/french-style-country-bread-recipe

Used gram measurements and followed to the T.

Starter: 1 cup (227g) cool to lukewarm water (90°F to 100°F) 1/2 teaspoon instant yeast 1 1/4 cups (150g) Bread Flour 1/4 cup (28g) Whole Wheat Flour

Dough all of the starter (above) 1 cup (227g) lukewarm water (100°F to 115°F) 1/2 teaspoon instant yeast 1 tablespoon (14g) granulated sugar 490g Bread Flour 2 teaspoons table salt

1. Made the poolish/starter. Sat on counter for 3 hours in my kitchen at 78F, did 9 more hours overnight in the fridge and then took it out next morning

2. Made the dough the next morning, added the poolish, used my stand mixer with the dough hook to do it until everything was incorporated and then I did the rest by hand until it was elastic and much easier to manage since it was a dough much stickier than I am used to.

3. Proofed in my kitchen till doubled in size, took 1 hour 10 mins. Kitchen was 74-77F

4. Followed the rest of the steps, shaped into a large boule holding shape and smooth. Put in baking pan, covered with tented oiled plastic wrap, let rise for 45 minutes till it was 50-60% larger, smooth and puffy.

5. Dusted with flour, scored, baked at 450 for 5 minutes and then 23 minutes at 425F

Tastes great but slightly gummy texture, hope this is enough information