Feeding
Bread recipe
7:00am: Feed sourdough starter
12:00pm: Mix dough
12:30-2:00pm: Stretch & folds (every 30 minutes x3)
2:00-7:00pm: Bulk fermentation
7:00pm: Pre-shape and bench rest
7:30pm: Final shape and place into banneton, then put into the fridge overnight for cold proofing
Next morning: Bake at 480°F for 20 minutes, then 450°F for 29 minutes