This is my last bake with sourdough. I would love some feedback other than chatgpt said l needed to bulk fermented a little longer. My recipe 240g bf, 60gww, 215g water, 6g salt, starter- daily bread 60g. I'm new here l hope l did this right. Thanks!

Thanks to all the advice that I have gotten from here, my starter is now consistently doubling within 8-9hrs! Picture says 10hrs cos it was growing overnight and I just checked at 10hrs. Starter composition is 50/50 whole wheat and bread flour. Still letting it build more strength before I make my first loaf, but so excited!! ☺️

I did have a blowout. Also, I think my Dutch oven was way too big for this loaf so that caused it to spread out more I think?? But the flavor was spot on! It was so good! And yes, this is the loaf that someone, or NO ONE, apparently, put a container of sour cream on while in the fridge. I thought it was ruined!

Windowpane. This is one of those small things that makes a big difference. You take a small piece of dough and gently stretch it. If it stretches thin enough to let light through without tearing, you’ve got strength. That’s your signal. Your dough has developed enough gluten to hold gas, keep its shape, and actually turn into bread instead of spreading out on you. If it tears right away, you’re not there yet. More time. More folds. Let the dough catch up. Here’s the shift. Stop asking “how long has it been?”Start asking “what is the dough showing me?” That’s how you get consistent. Drop a comment if you’ve ever had dough tear on you during shaping. That’s usually where this shows up.