Just sharing my Monday bake :)

I made these loaves with flour from the supermarket, so the crumb and oven spring aren't as good as I'd like. I usually use slightly stronger flour (this one is 12%). I'm very happy with the result dough (ba dum tss).

I saw somewhere here on Breadit that some people use their sourdough starter without feeding it again before baking, just using it straight from the previous day's feed. I've tried it a couple of times now, and I have to say the results are great. It just takes longer to proof, but honestly, the longer the proofing, the better, so no downside there. Plus, that extra proofing time is about the same as what you'd wait for the starter to be ready anyway.

This one is a red wine, walnut, and raisin bread 🙂