Hi amazing bakers! As I keep experimenting with open baking, I notice when I place 4 loaves in my oven on my baking steel it takes forever for my loaves to brown. I’m guessing that two things are happening. First, the temperature of the steel naturally lowers with more cold dough in the oven. Second, there is extra steam with more loaves. Would it help if I turned my oven up to 475 for the initial bake with steam? Do I still need both the lava rocks, and water soaked kitchen towels in a pan with the additional loaves??

I have to say…. I’m pretty happy with this one!! It only took 3 tries and a different pan 😅

How long can I successfully cold proof my sourdough bread before baking? If I put it in the fridge on Friday afternoon, could I bake it Sunday evening? Is that too long?

I’m planning on making a soft sourdough sandwich loaf tomorrow. I would like to add a little bit of whole wheat flour or spelt flour. Which would you choose? Spelt, or whole wheat?

Hi Bakers! I’m making more focaccia because I honestly can’t get enough!!! How long can I cold proof the dough? I put it in the fridge today at 11:30 am, but won’t be able to bake it tomorrow until later in the evening/night. Is that too long?? Would it be better to bake it later tonight instead of wait u til tomorrow?