I've made some changes to my basic sourdough recipe - the first loaves I made a couple of weeks ago had a shorter, room-temp bulk fermentation, all AP flour, and the towels the dough rose in were dusted with AP. This time, I used 500 g bread flour to 200 g AP flour, a 16-hr cold bulk fermentation, and made the switch to rice flour for my proofing towels/bowls. The crust is everything I wanted - deep color, fully blistered, and crackly even 24 hours post-bake. I think I liked the texture of the crumb more with AP flour though, particularly when it comes to soaking up butters and oils. Next time I think I'll keep the fermentation and rice floured towels, and ease back to a majority AP flour dough. I think that might get me closer to where I want to be, but in the meantime, progress!
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That looks amazing. Quick question. After you pull it out of the fridge from the bulk ferment, how long did you let it warm up before shaping and how long was the final proof? I've liked the idea of bulk ferment in the fridge, especially on work days, but last time I tried it didn't work too well.