Hi all! Pic for attention 😂 

I completed my first starter dough and seeing if anyone has any feedback for first ever starter! 

**500g bread flour**  
**350g water**  
**100g active starter (Doughey at peak)**  
**10g salt**

**Step 1: Mix**  
Using the dough hook  
Add the water and starter to the bowl.  
Mix briefly to break the starter up.  
Add the flour.  
Mix on Speed 1 for about 2–3 minutes, just until there’s no dry flour.

**Cover and let it rest for 30 minutes (this is called the autolyse).**

**Step 2: Add the salt**  
Sprinkle in the salt.  
Mix on Speed 2 for 3–5 minutes.  
The dough should become smoother and start pulling away from the sides of the bowl. It will still be tacky, that’s normal.

**Step 3: Bulk fermentation**  
Transfer the dough to a lightly oiled bowl.  
Over the next 2 hours, do 3–4 sets of stretch and folds, about every 30 minutes. Place a towel over the dough and let set. 

***After the 4th stretch and fold let it rest until it’s increased in volume by about 50–75%. This should take roughly 3-4 hours in warm houses, otherwise up to 8 hours during winter time.*** 

**Step 4: Shape and cold proof**  
Shape the loaf and refrigerate it overnight (12–16 hours).

**Step 5: Bake**  
**Bake in a preheated Dutch oven (220 degrees for 45 minutes)**  
250°C with the lid on for 30 minutes  
Then 220°C with the lid off for 20–25 minutes

Dougheys first offspring