Well, this is not how my sourdough bread usually comes out and this bread had a 11 hour bulk ferment before going into the refrigerator. 😐. Could have been my Levain since I made it a little different this time. I think the loaves looked kinda flat even though they had an ear. I made two at once since my sister wanted some practice on making sourdough bread. I also think 450 was too hot for my oven since I only baked the bread 38 minutes and the temperatures was 213. I used an Aliquot for the first time and was going according to the Aliquot. I haven't cut this bread yet to look at the inside.

Here’s my addition! Bulk was approx 6 hours with an average dough temp of 78. Cold proofed for 16 hours

Just messing around and made a sourdough focaccia for some friends orthodox Easter celebration. 80% hydration 100% bread flour. Took about 9 hours to proof! 😪 cold proof overnight and it just went into the oven, can’t wait to see how it turns out

Baked a Jalapeno Cheddar Loaf today! 🧀🌶️ 95% bread flour 5% whole wheat 70% hydration 20% levain Mixed in my Ooni Halo Pro Half hour fermentolyse, 4 rounds of coil folds, dough approx 78f about 5.5 hours BF Inclusions added in shaping

We're so glad you're here! A great place to start is to head to the classroom and complete the Sourdough Identity Quest. Then come back here, introduce yourself, and let us know what you discovered about your 'sourdough persona.' Peruse the posts, check out the classroom offerings, and engage with other members! A little about BreadScore™ ➡️ This is a tool that provides objective feedback on your baking based on visual analysis. 🌟 I think it is easier to see that in action than to try to explain it just now, so just head over to the BreadScore™ New Requests chat to see how it works. And next time you have a few pictures of a baked loaf, enter a request! 🌟 Thank you for being here! If you have any questions please feel free to post them anytime. ---------------------- ➡️ And just a little bit more...Sourdough Improvement Skool is a small but growing community (and just over a month old! Just a baby!) My goal here isn’t to be super slick or flashy. I just want members like you to stick around and be part of something that feels right and feels helpful and feels meaningful. I hope you will. ➡️ More about me. My day job is in strategic planning, but in a previous life I spent several years as a professional artisan baker. I’ve continued to bake bread off and on ever since. I still bake a couple times a week most weeks. ➡️ What makes this group special, truly, is the community members! Jump in. Be active. Engage. Share your successes and struggles. Let's improve our sourdough baking together!