Haven’t baked in a few months. Just finished batch fermenting and shaping this batard, now letting it cold ferment for 24 hours before baking tomorrow. I was getting a pretty good crumb before but wasn’t getting these huge air pockets in my dough, which I assume means starter must be stronger now. I’ll post the result tomorrow night after baking and the following morning when I slice it.

Recipe:
50g starter
10g sea salt
350g water
500g bread flour
5 sets of stretch and folds
Batch ferment 50%
24 hour cold retard