Been off and on sourdough baking for under a year. I've got bagels pretty much on lock and have had luck with some good focaccia. I'm at about 6k ft elevation and still a newbie, so a properly fermented & baked loaf has eluded me. Struggling a lot with under fermenting my loaves, not getting the right strength or rise; leading to gummy insides but pretty crusts.

Until now! This one turned out great. Think it could be a bit more airy but overall I'm super pleased.

Ingredients
- 310ml distilled water
- 100g active starter, fed the day before
- 500g King Arthur bread flour
- 12g salt

Process
- At nighttime, mix ingredients until shaggy
- Cover & let sit 30 mins
- 4 stretch n folds
- Cover & let sit 30 mins
- 4 stretch n folds
- Cover & let sit 15 mins
- 2 stretch n folds
- Cover and let sit on counter overnight
- Discover in the morning that your kitchen is mad cold cause its been snowing all night, so pop it in your oven with the light on for four more hours until it looks very bubbly and you think it's over fermented 
- Preheat over 450 with Dutch oven inside
- Let fall out of container onto lightly floured counter and shape into boule, score it
- When preheated, throw 1 ice cube into the Dutch oven, put boule on parchment paper, and drop into Dutch oven
- Bake 35 mins with lid on, 12 with lid off; until internal temp of boule reaches 200° F
- Let cool completely before cutting

Finally, a decent loaf