Trad SourDough

Ok so here is part 3 of the sourdough baking experiments. These two just finished baking @460°F for 25 minutes lid on in a dutch oven lid off for 12 minutes. Recipe attached to post. I mixed these 700 g doughs up by hand no mixer. Once shaggy cold bulk fermented/Autolyzed 24 hrs. Stretched ball shaped left to relax for 4 hours. Final shaped into bannetons and in fridge for 24 hrs to cold proof and ferment. The house smells fantastic. Warm fresh heavy sourdough scent. We like a heavier flavored sourdough. Crumb has been coming out a mix between sandwhich and sourdough structure. Closed enough not to let condiments bleed out all over and opened just enough that by looking at it its sourdough. I think I have found my style /brand of sourdough formula. Its less stressful as it pertains to timing with everyday stuff to do.

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