Sourdough Pizzas (pepp, pepp/sausage, chicken Alfredo, & breakfast - sausage gravy with some eggs and cheese) 2 pain au levain 4 minis (1 plain, 1 cinnamon sugar raisin swirl, 2 cheddar jalapeno) 2 loaves (one slightly burnt) with chili crisp oil, green onions, cheddar, and mozzarella French bread (1 loaf missing as it was already gifted) Not pictured - 3 dozen sourdough cinnamon rolls lol after all that I forgot to snap a photo! Time for a nap 😊

I adapted the Little Spoon Farm Country Loaf recipe to include some olive oil for a softer crust. My starter was born last November. Picture #2 is before the cold proof, # 3 is after the cold proof, and the rest are self explanatory. I am wondering what the smaller holes near the top are telling me so that I can improve this loaf next time. Ingredients Used: 100 grams starter at peak 450 grams KA Bread flour 50 grams KA WW flour 320 grams spring water, 20 grams divided 10 grams salt 20 grams EVOO Mix starter and water until milky, add flour and mix until shaggy, cover rest 1 hour. Dissolve salt in 20 grams reserved water, pour dissolved salt water over dough masssge in gently, and EVOO. This is where I thought I ruined it but it came together nicely and absorbed the EVOO after a 1 hour rest. After rest l did 3 rounds Stretch & Folds every 30 minutes. I kept the dough in my bread proofing box around 74-76 degrees. It was in there for about 7-7.5 hours. Then I pre shaped, covered let rest 30 minutes, then I did the final shape, floured out I banneton seam side up, let rest for 30 minutes. Then I to the fridge for 15-16 hours for the cold retard. Preheated oven to 500 when baking vessel inside for 30 minutes. I used a pan of water in the lower rack for steam. Let dough I banneton set at room temp while oven is pre heating. Turned onto sling, scored. Put in vessel, lid on. Baked at 450 for 25 minutes covered, then uncover and bake for 20-25 minutes. Loaf was 209 degrees. I wsit d two hours to cut it. Please be kind this is the first time I have out myself out there like this so to say..

Today, I baked a BEAUTIFUL loaf of sourdough. This time, I baked in a cast iron (similar to a DO, (extra deep cast iron) with a sheet pan over it because I don't currently own a true DO). I'm finding that I am not a super huge fan of this baking method. It was pretty, it has a good ear, nice oven spring as far as I can tell. My only issue is that the crumb is still a little more gummy than I would like for it to be. I know that a homemade sourdough bread is NEVER going to be exactly like fresh bakery bread, however, I know there has to be something more than this. I loved the look of the crust. I used the same recipe as the last few... 165g starter, 400g water, 15g sea salt and 650g bread flour. I kneaded by hand for 10 minutes, bulk fermented for 9 hours on the counter in a 72° kitchen (was 50- 60% raised) and cold proofed overnight in refrigerator. Opinion please... the only thing I did different was the cooking vessel. Preheated to 500°, reduced to 475° when bread went in, baked covered for 35 minutes with steam pan on bottom rack then removed lid, baked 25 minutes at 450°.

I know that some sourdough bakers keep their starter in the refrigerator and only feed when they plan to bake to prevent having discard. For those who have discard, what are some of your favorite things that you've baked? I've dehydrated some starter for backup (you can never be too careful), we (my children and I) have made discard herb crackers, discard garlic parmesan crackers, Beethoven muffins (Beethoven's favorite fruit?......... ba- na- na- nah's), an apple fritter focaccia, waffles, cherry cream cheese danish, chocolate covered (dehydrated) strawberry scones, chocolate covered (dehydrated) raspberry scones, peach scones, mini cinnamon roll bites, apple cinnamon pull-apart bread and peaches and cream cheese danish. I saw a post that someone made on social media yesterday of some Oatmeal Cream Pies and plan to make some of those later this week.

This pain au levain didn’t turn out the best so while I know it’s not going to be a high score 😞 these are the loaves that benefit most from the BreadScore feedback! I’m happy with the oven spring but am wondering if it’s under proofed (I think slightly) or also just a shaping issue?