I am going to write a long form post/video explaining the steps I use with lots of data points, but at its core this is a 75% hydration Tartine country loaf.

What I think makes my process different my order of operations. I build the gluten network first via autolyze and fermentolyze steps, then build flavor by promoting the growth of lactic acid bacteria so that it outpaces the speed at which the yeast multiplies (dough temps as high as 100°F).

I have to stop that flavor buildup before the gluten network dissolves and the loaf over ferments, but once it's sufficiently acidified I'm basically waiting for the bread to rise like any commercial yeasted recipe.

I am currently using a 9 hour cold retard @ 40°F to stop the acidification and raise the dough at the same time, but I've got a feeling that is longer than what's actually necessary since the dough reaches temps that make the starter inert around 6 hours in. Since commercial breads can rise in like 4 hours in cold temps, I think there's further optimization that can be done here, but I'm not waking up at 3 AM to bake bread anyway.

It looks great! Would you mind sharing the recipe?

Which camera do you use? These photographs are really good!

Nice bake! Are you using a high % of starter to get it done in 12hr?

Looks excellent! I would love that for making some buttered toast

I’d be really interested if you could share the process because I kept trying and didn’t manage to achieve this level of quality yet. Thanks for any insight on the process

Looks really good, nice job!

Looks amazing, this makes me want to get back into bread making. I've been on a hiatus for a few months.

This looks gorgeous!

What an absolute beautiful loaf with a perfect crumb 🤤

I let me starter die when I got covid at the beginning of the year but I was never able to get something as nice as this.

Looks scrumptious

That looks good.

C'est magnifique! Looks literally perfect, great job!

That's a nice looking bread.

Looks great!!

12 hours is a great time frame.

I only made sourdough once because of the 36ish hour time frame was too much for me. I bake bread regularly with a poolish because it fits my schedule more, if I could use a perpetual starter and not have to buy yeast that'd be great.