Christmas Miracle: My 3rd ‘no Stretch & Fold’ success. AND my starter was post peak and didn’t float lol 😂 🤯

I think it’s official - if kitchen temp is right (65-68) degrees, I’m setting and forgetting forever more. I’m also learning that once you are familiar with how the dough should look and feel it’s amazing how so many of the “rules”can go out of the window.

This time I used my usual Tartine country loaf version which is as follows;

4PM 200g starter. As I mentioned in the title, this is the first time I have ever used a starter that had fallen and did not pass thefloat test. Apparently it worked just fine. 700 g warm tapwater 1000g all purpose flour (usually I use bread flour, but my mom did not have any at her house)

2 hour autolyse. Frankly, I forgot about it.

6PM Added in 20g salt with 50g hot water and mixed it in vigorously.

Around 9 I did 1 stretch and fold, because why not.

Left for 12 hours on counter top.

6AM Dough had doubled if not tripled in size. Divided into 2 Did a lamination for each Shaped and dropped them in the Bannetons and into the fridge for two hours as I wasn’t ready to bake at 6 AM

8AM Baked in Two Dutch ovens preheated to 500° for 45 minutes. Lowered temp to 450 Baked with lid on for 30 minutes Removed lid baked for another 15 minutes