My third load, and I tried a high hydration recipe. 😊

I love baking so much, and I've worked as a pastry chef for a restaurant before the pandemic. This is such a fun adventure with sourdough and would love some feedback. I've ordered a lame to get better scores, and maybe I should cut my parchment paper smaller so it doesn't cover the loaf preventing the loaf to get a darker color on the crust. Haven't tasted the loaf yet because it's for my father in-law, but overall I'm happy how this loaf turned out. Any tips would be much appreciated! ☺️