After asking you guys a bunch of questions, I came here to share the results (and ask you some more questions ;) )
Would love to get your feedback on what looks right and what looks wrong. My bread came out a bit dense, and overall the dough felt a bit weak (didn't quite hold it's shape as I expected). I did 4 stretch and folds during a bulk fermentation of 5 hours.
Many thanks to all of you that keep providing great information and answers!
Danny, this bread looks so good for the first attempt (and for any attempt, fwiw)! Enjoy!
That looks great for any attempt, never mind first!
You got great oven spring, nice job on the scoring. An exceptional job especially for a first attempt. Congrats.
Benny
You must have added the salt at the proper time ;) When the crumb is a little dense in the center it may have been slightly under proofed. Did you put the shaped loaf in the fridge overnight? If you want a more open crumb just give it a little more time. Finding the sweet spot for the proof is another best guess that come with experience but you are well on your way.
Give it more time in the fridge or during bulk fermentation?