When the top of the loaf is taller than the top of the pot :)

This is a special loaf. It’s the first one I’ve baked in the past 8 months due to life getting crazy, shit hitting the fan, and routine going out the window. Prior to this, I used to bake a loaf near weekly… so this loaf signified things finally settling down and life getting a little more back to “normal”. Might have teared up a little during my first coil fold…anywho, after taking the lid off my Dutch oven, it felt like my starter was saying, “Welcome back!”

Recipe:
Tweaked FullProofBaking’s recipe for her basic open crumb sourdough loaf with some add ins!

255g bread flour
75g whole wheat flour
253g water
65g levain
6g salt
15g honey
Added in roughly chopped fresh rosemary (2 tsp) and raisins (2 tbsp)

I am lazy and impatient so I did a 30 min autolyse. I used my stand mixer for the mixing, and skipped the lamination step. Did 3 coil folds and waited 30-45 min between folds for the dough to relax. Other than that I follow her fermentation schedule/process and shaping technique. Baked in a Dutch oven @ 485F for the first 20 min then lid off and 450F for the next 22 min.