Can't use this loaf for spreading butter/jam, but I will be dipping it in olive oil and balsamic vinegar ????

I typically try to de-gas the dough by doing more folds and with slightly more aggressive handling, but this time I got a little lazy lol

Recipe

• 100% bread flour
• 78% hydration
• 2.3% salt
• 20% mature starter

Method

1. Mix all ingredients, rest 30 minutes
2. Lamination, rest 45 minutes
3. Coil fold
4. Bulk fermentation until it rises to a percentage that's appropriate for your specific baking factors (depends on room temp, room temp, starter strength, starter composition etc.)
5. Shape and proof in banneton
6. Cold retard in fridge
7. Bake with steam for 40 minutes (20 minutes if you want a thick, crunchy crust) and without until it reaches the color you want.