Beginner Bittman Bread

This made a good, attractive (if not a tiny bit pale) loaf. I would compare this to Forkish' Saturday White Loaf. I like the size of the loaf (not too big/perfect for small household) and the technique was sound - mix part of the dough night before, mix, folds, then allow final rise in your cooking vessel (2.75 quart Staub), finally into a COLD oven. Other than needing a few more minutes in the oven this was a good recipe and quite accurate. I was afraid the parchment in the pan would create "wrinkles at the base of the loaf but it did not - loaf was in fact perfectly shaped.