I tried a new recipe for sourdough bread yesterday, it's for a same day sourdough. Unfortunately, I had to leave it to cold proof for a longer period of time than I had planned (honor awards ceremony with the children). I baked it this morning and I must say that it is a beautiful loaf! I successfully got an ear!!! YAY!!! Unfortunately, I didn't have the oven temp high enough and it definitely shows. I have another bowl of dough resting on the counter currently that I mixed this morning... just did my 4th set of stretch and folds. I will bake it later today. The recipe I used, I posted the link below is from YouTuber @BootsandBountyHomestead. I also included a screenshot of the recipe. I used unfed starter (had been fed within 24 hours) and I used AP flour as that is what I had on hand. Starter is active and had been very bubbly. For the first time ever, I got that really jiggly dough! Cold proof was about 16 hours. I foolishly baked it in a preheated 450° oven in a cast iron DO covered for 35 minutes uncovered for 20 (then added an additional 25 minutes covered at 500°) with an aluminum foil coil in the bottom and dough rested on a parchment sheet while baking. I did place a pan of water on the bottom rack while baking. Will definitely follow temp and time more accurately when I bake the other loaf later today. https://youtu.be/E5J0qkVq2aU?si=73H7SlA9OOn_dQML

And here’s the other one from that batch! This was shaped into the banneton and got a better spring. I screwed up the 7 minute rescore though. Also for the life of me I can’t do a good wheat stalk score 🤣 can’t win them all!

This weekend, I fed well then decided at peak that I was going to bake a loaf of bread. So far, my takeaway is this: 1.) After BF, my dough is only slightly jiggly... not like the others I've seen in videos 🤷‍♀️. 2.) I don't think that I cut my score quite deep enough. I have an obvious pattern, just not the pretty ear I had hoped for. 3.) When I spritzed my loaf before putting it into the oven, I should have left it at that instead of giving it another spritz after it entered the oven. The bottom area is beautiful, golden brown and blistered. The top, not so much. It's currently cooling on the counter and I will cut/ photograph and upload photos for an analysis once it's cooled.

The results of my Alexandra's Kitchen Sourdough Bread Step by Step open bake loaf of sourdough. I know a few things I did wrong... like spritzing with water a second time... you can tell exactly where the water landed and jacked up the coloration. I also think I didn't score quite deep enough to get a beautiful ear. After BF, it was somewhat jiggly, nowhere near as jiggly as others I've seen. Not my first, not my last.

I made a semi-decent loaf of sourdough bread today. I used the Grant Bakes "Sourdough Bread Recipe (No Special Tools)" recipe. Not perfect, though not "bad" for my second loaf ever. Instructions said bake at 500° for 20 minutes with steam (ice in separate pan on bottom rack) and 20 minutes without (remove pan with water). It wasn't quite brown enough so I gave it more time then I gave it a little too much time. #patiencethroughsourdough