All sorrows are less with bread - Miguel de Cervantes

This bread looked better immediately, the outside was darker and it had more of a sourdough smell and flavor. For starters I made sure the levain was nice and bubbly before I began, then I added it to the dough. Then I added 10 g salt. I folded the dough four times at half hour intervals then let it prove. Again I waited more or less eight hours but this time I waited until the dough had “doubled” in size. Again I did the final proof in the refrigerator over night. The next day I removed the still cold dough, again I just yanked it out of the cambro with my hand, folded it once (making a second blasphemy of the turn, but at the time of writing this I am on loaf eight and promise I address this issue eventually if not soon) and scored the dough, again with the first knife handy. After my first loaf a friend encouraged me to buy a baking steel, so I did, and promptly used it more or less incorrectly. I turned the oven to 500 with a different, thicker walled dutch oven, waited 30 minutes after the oven came to temp, then baked the bread in the dutch oven for 20 minutes with the top on, and 20 minutes with the top off. I set the dutch oven directly on the baking steel, in the lower middle section of my oven.

There is a line along the bottom of the loaf that my baking steel suggesting friend pointed to as a visible indicator the loaf was under proved. So I will keep working on the proof, I decided, let those air bubbles develop.

Dough
565 g bread flour
85 g whole wheat
420 g h2o
10 g salt

Levain
10 g starter
50 g bread flour
50 g h2o

What I did right:
I more or less did everything the same as previous except I used a dutch oven with twice the thickness. I added salt to the bread.
What I did wrong:
I underbaked the bread (the thicker dutch oven held more heat but not enough to fix the bake time). I under proved the bread.
What I learned:
Salt is very necessary for bread. And getting the “right” amount for the bulk proof might take a while.