First successful sourdough!

The first loaves I have made that actually turned out good!!!!

I followed Alexandra's Kitchen Homemade Sourdough Bread recipe, with a few modifications. I increased the recipe by 25% to make 2 smaller loaves instead of 1 normal sized, added some whole wheat flour, and cooked a little longer.

Recipe:

Combine 110g ripe whole wheat starter (fed 1:1:1), 469g warm water, 70g whole wheat flour, 555g bread flour, and 14g salt and cover with damp paper towel. Rest for 30 mins

Do a set of stretch and folds and repeat every 30 mins for the next 1.5 hours (4 sets total).

Cover and bulk ferment for 8 hours in 74° kitchen.

Separate into 2 smaller loaves, preshape and rest for 30 mins. Final shape and put into fridge for 10 hour cold ferment.

Preheat oven and dutch oven to 500°. Lower temp to 450° and bake covered for 30 mins. Lower the temp to 400°, uncover and bake for 20 mins. Remove loaf from dutch oven and cook directly on oven rack for 7 minutes.