Reminder to not let excitement cloud your baking judgement

I was so excited because I brought my starter back from the dead, I was going to try this new to me method of using loaf pans, had these 3 beautifully cold proofed loaves ready to bake then…forgot to grease or parchment the loaf pans. Lost 3 loaves and 6 pans.
RIP Audrey II’s babies 🥲

Here’s my process:

Sourdough Formula

Ratios are
100 g active starter
375 g warm water
18 g salt
500 g flour, bread

Mix starter and water together until mixture is well incorporated. Add salt and flour and mix into a shaggy dough and cover for an hour.

After the hour, do 4 stretch and folds.

Let sit 30 min and do 4 coil folds. (x4)

Let dough sit covered for 3-6 hours or until doubled in size.

Shape dough, cover, and leave in the fridge overnight

Preheat oven to 450°, LINE PANS WITH PARCHMENT PAPER, generously spray top of dough with water, cover with a secondary loaf pans, bake loaves at 450° for 30min, remove top loaf pans, drop temp to 420° for 15min.

Let cool for 3 hours before cutting.