STARTER: Fed ~2hrs before mix. Was at ~75% rise when mixed (not peaked — starter triples normally). Active, bubbly, overflowing jar. Added onion powder + garlic powder (~1/2 tsp each). DOUGH: 3 cups bread flour, ~1 cup water, 1/2 cup starter, 2 tsp salt. Mixed 7:00pm 07/23. Stretch and fold x3, last at 9:30pm. Bulk cut short — put in fridge underproofed, only ~2.5hrs room temp bulk. COLD RETARD: ~9:30pm to 6:15am (~9hrs). Little rise visible in fridge. RECOVERY: Took out 6:15am, left at room temp ~1.5hrs before baking. Puffed up somewhat. BAKE: Dutch oven preheated 475F. Lid on 20min. Lid off — browning fast, reduced to 425F for ~21min, then 400F last 9min. Internal temp 202F at 9min mark. TARGET 205-210F. RESULT: TBD — cooling now. NOTES: Underproofed bulk was the main issue. Next time wait for starter to fully peak (triple) before mixing. Full overnight room temp bulk or shape earlier for longer cold retard.