Basic SD loaf (or, starter still works!)

So, I baked my first loaf with my starter since I so horribly neglected it, and it appears to have forgiven me completely! :)  Details:

125g 100% hydration starter

250g water

325g KA Bread flour

50g KA WW flour

8g salt

Mixed together all ingredients except for the salt, and let rest for about 25 minutes once I had formed a rough dough in my bowl.  After the rest, I did 15 or so slap/folds (pretty rough) every 30 minutes for the first hour and a half.  The dough was then left to rise for about 2.5 hours (was going to do less, but work does get in the way sometimes!)  Dumped the risen dough on my floured board, did a "business letter" fold in each direction to redistribute yeast, then formed a nice boule shape.  I let it rise on a floured towel in a plastic bowl (you can see that I did not do a good job of getting all the excess out of the bowl, as the top is quite well "dusted"! :)  The bread was baked up in a cast iron dutch @ 450 degrees covered for 25, uncovered for 25.  Here's what it looked like when I pulled it out (about 203 degrees internal):

photo.JPG

I think the pale crust is indicative of a bit of over proofing, or possibly just not enough heat.  Either way, I'm happy with the shape/forming, and also happy that I finally did some decent scoring (TIP: it is really advisable to verify that your lame blade is sharp......mine was as dull as can be, but some passes on my steel worked wonders!)

I'll post a crumb pic when I cut it open later.  Very happy thus far, looks good and smells good.  I'm guessing it tastes good too!

Cheers,

Rich