🥖 First Time Baking Sourdough Uncovered Outside Dutch Oven – So Happy with the Result!

Hi everyone 😊
Just wanted to share my latest loaf — it’s the first time I baked ✨uncovered✨, outside the Dutch oven after the initial steam phase… and I’m thrilled with how it turned out!

🔸 Formula (500g flour):
• Bread flour: 500g
• Water: 355g (71% hydration)
• Levain: 100g
• Salt: 10g

🔸 Method Summary:
• Bulk ferment at ~75°F until ~50% rise
• Cold retard in fridge for 13 hours
• Baked at 475°F covered inside Dutch oven for 25 min
• Then uncovered outside the Dutch oven at 425°F for 20 min
• Added 1 ice cube under parchment paper during the covered phase for steam

The crust came out thin and crispy, with nice color and a good ear. The crumb feels moist and fairly open — probably my best so far!

💬 I’d love to hear your thoughts!
• Any tips to improve the crust or open up the crumb even more?
• Does the uncovered baking method look okay to you?

Thank you all for the inspiration and support — this community has been a huge part of my learning journey! 💛