Not the best ear or scorer I should’ve went a little bit deeper. This is just a plain artesian loaf. I’m always afraid to cut too deep. I did go at a very, very shallow angle to try to get the lip for her to have a defining ear this was 600 g of King Arthur flour. And a quarter teaspoon of dry active yeast. I did a autolys for 30 minutes, then added my dry active yeast with the remaining 20 g of water with my salt and incorporated it in did three sets of stretch and folds 30 minutes apart and I let bulk proof for a couple hours to about 55% growth then put into the fridge for 12 hours took off this morning and baked. Just wish I would’ve cut it more deeper. It kinda looks like it might have used back together.
