My first loaf with my first starter. Not perfect excited that it actually looks and tastes like bread!

My starter finally is active so I jumped in and made the ‘No Knead Sourdough’ from King Arthur, however the recipe called for bread flour and like a dumb dumb I accidentally grabbed my KA all purpose flour.

227 g starter
397 g water
600 g AP flour (supposed to be bread flour)
18 g water

They called for diastolic malt powder, but I omitted that ingredient. I did hourly folds for three hours, then shaped and put it in a 13” long Emile Henry ceramic pain with lid in the fridge for about 12 hour. Followed with three hours at room temp covered, then baked at 475 degrees Fahrenheit, 30 minutes uncovered, followed by 10 minutes uncovered. Internal temp was at 210 degrees.

It is a tad gummy and I would have liked more rise, but hopefully as my starter gets stronger and will make again with bread flour. Would LOVE and tips for future loaves.

I purchased the Emile Henry large baker because I am hoping to make one large loaf weekly with slices that fit in the toaster for breakfast. It was an investment for sure, but seemed to fit my needs. I also purchased banneton of the same size, but didn’t use it yet.