My daily Bread came out quite well this time 🥹

Hey everyone,

I usually bake my bread in a 33×14 cm loaf pan, which works best with around 900–1000 g of dough so it rises nicely and fills the pan. Here’s my go-to recipe for one loaf:
• 500 g French flour
• 250 g whole wheat flour
• 200 g sourdough starter (100% hydration)
• 550 g water
• 15 g salt
• 13 g olive oil

Process is pretty standard:
• Autolyse 30–45 min (just flour + water)
• Mix in starter (wet hands make it easier)
• Add salt + oil, bulk ferment 3–4 hrs with a few stretch & folds
• Shape + proof (3–4 hrs at room temp or overnight in the fridge)
• Bake: 230°C with steam for 20 min, then 200°C without steam for 25–30 min

Normally I bake with steam, but this time I just covered the loaf pans with foil for the first 30 min and skipped the overnight proof (no time to bake the next couple days).

I always stick to rectangular loaves since I take bread to work every day—round loaves are just not practical for slicing. Haven’t bought bread in over a year now 🙌

Do any of you skip steam and just cover your loaves too? Curious how your results compare.