I've done a fair amount of bread in the past, but haven't made a loaf in some time.
Getting started with a bit of flour in water with yeast and let it sit
to that, I added more flour to make a doughy consistency. Measuring is for losers
I like the stretch-and-fold method for kneading. You can work with a much higher hydration dough and still make it manageable. This one was maybe too high in water content though. Scrape it up and let it sit under cover. Repeat every so often, over to course of a while.
Into the bread bowl. Take note, this is what too little flour looks like. I didn't get the cool spiral because there I had to scrape it off in a lump.
Into the hot dutch oven (not gracefully)
way flatter than intended, but the crumb and flavor came out right.