my 1st & 2nd loaves! :)

the top is my 1st loaf:

• 100g peaked starter

• 350g warm water

• 500g bread flour

• 10g salt

mixed. rested 30 min. 4 sets of stretch and folds with 30min in between. i bulk fermented for 6 hours, shaped, and put it in the fridge overnight.

the next morning (abt 12 hrs) i preheated dutch oven for 30 minutes at 450, scored bread, and put her in covered for 30 minutes, then uncovered for 20 minutes.

rested for 45 mins and dug in i was too impatient!

texturally incredible but lowkey tasted like my banneton lining bc i didn’t put enough flour. :/ and i couldn’t stop tasting it!!

the bottom is my 2nd loaf — i used the exact same ingredients and stretch and folds.

i bulk fermented for 5 hours and put the bread into a very well floured banneton in the fridge for abt 18 hours? baked 25 minutes covered, lowered temp from 450 to 425, baked for 25 minutes. rested for an hour.

i didn’t score that great (still getting the hang of it), and i guess didn’t shape that well bc of the big holes by the crust? but IT TASTED SO GOOD and not like my banneton lining at all, hah!

i’m really excited for this sourdough journey! how’d you think i do? any tips? thanks for reading 🙂