**Recipe:**  
300ml water  
100g starter  
450g flour  
5g salt

**Process:**  
18:10 — initial mix  
18:40 — added salt — dough temp 27.3°C  
19:20 — first fold — 25.3°C  
19:50 — second fold — 24.4°C  
20:26 — third fold — 24°C  
21:10 — fourth fold — 23.4°C  
23:00 — temp check — 23°C  
02:30 — dough finally looked ready for shaping  
Cold proof overnight.

**Bake:**  
11:20 — freezer for a short rest + oven preheat  
11:50 — baked at max temperature with lid on  
12:10 — removed lid and lowered temp to \~190°C  
12:30 — bake finished

For a long time my dough kept flattening during scoring and I had almost no oven spring. This loaf felt completely different: stronger structure, easier handling, and much more rise in the oven.  
I think controlling dough temperature helped a lot this time. The dough started very warm (\~27°C) and slowly cooled during bulk fermentation, which made the fermentation feel much more active than my previous attempts at \~20°C.  
Still trying to understand the balance between:  
dough strength  
fermentation level  
shaping tension  
and avoiding overproofing  
But this is probably my best result so far.

Dough feedback