My sourdough bake – looking for feedback! 🍞 I baked this today and I’m pretty happy with how it turned out, although I’m still learning and would love some feedback! Recipe (makes 2 loaves): * 638 g white/all-purpose flour * 112 g whole wheat flour * 525 g water * 168 g active sourdough starter (100% hydration) * 18 g salt This works out to roughly 73% hydration when including the flour and water from the starter. I mixed the flour and water first and let it rest for about 30 minutes. Then I added the starter and salt and kneaded until incorporated. I did 3 sets of stretch and folds, 30 minutes apart, then let the dough continue bulk fermenting at around 24°C / 75°F until it looked noticeably aerated and had increased in volume. I divided the dough into two pieces of roughly 730 g each, pre-shaped them, let them bench rest for about 20–25 minutes, and then shaped one as a boule and the other as a bâtard. They went into floured bannetons and then straight into the fridge overnight for the cold proof. The next morning I baked them straight from the fridge in a preheated Dutch oven: 20 min covered at 245°C / 475°F 18–20 min uncovered at 230°C / 445°F I’m really happy with the oven spring and crust. The bâtard didn’t develop the ear I was hoping for, though. I think my scoring angle may have been too vertical rather than holding the blade at a shallow angle. I’d love any feedback on the fermentation, shaping, scoring, or anything else you notice from the photo. I’ll add a crumb shot once it has completely cooled!
