My neighbor and I have talked about getting together to teach each other our passion projects for over a year now. Well, today was the day. She and her sister joined me in my baking studio for an afternoon of sourdough baking. We used a very basic recipe and practiced shaping, scoring & baking a sourdough loaf. In between the process we mixed up a new batch and talked about fermentation. They took dough home in buckets to bake with tomorrow, a few borrowed tools, instructions and their freshly baked loaves from today. It was a sweet, rewarding afternoon and they were both so pleased with themselves! Kudos to @Henry Hunter from Crust & Crumb Academy for the great beginner recipe!

Please can I get a bread score on my second loaf. Thanks.

I always wanted to try Bim’s English Muffin sandwich loaf. After, our awesome English muffins bake on Saturday. I was more than motivated to give this a bash. The dough was very wet and sticky as it was a very hot and humid day. I did cut down on my liquid and not much of a help. I did a few slap and folds to combat this. My final proofing stated 2 hours, but after an hour it rose like crazy. Watch the dough and not the clock and into the fridge for cold retard it goes and sleepy time. Bim used a lot of starter for this recipe. I have never ever used so much and it was a huge loaf. I have never ever achieved such a huge loaf before. It got burnt as my little oven is small. I tented it but did not really help. The next time I will scale it down. It just tasted like her English muffins and so soft as well. I baked 2 and was surprised with my scoring and ear that I had achieved. N.B.: I did mix 2 separate bowls for this bake. It was interesting as I measured accurately for the 2 bowls. One bowl was larger and wetter. The other was smaller and not as wet. I was experimenting and test running the recipe for data for my future bakes. I did not bake it at 190 C. I increased it to 430 F for the total bake. Should I have brought the temperature lower after baking it at a certain time. Please can I get a breadscore on both loaves. This is loaf 1.

Please can I get a bread score on this. Thanks a bunch!

This was my second baked loaf of the day. The same as my last submission, this one had bulk fermented on the counter overnight at 72°. I used the same recipe as last time (ingredients and open bake) and feel that I got better results this time. The oven spring was improved and the house opinion was that this was my BEST loaf yet judging by feel and taste. I did make dough this morning that I bulk fermented on the counter for roughly 6 hours. It felt AMAZING when I shaped it! I could have thrown a ticker tape parade in its honor. I felt a little froggy, so I mixed up a little bit of brown sugar, a skosh of flour and a really heavy handed sprinkle of cinnamon to fold in for some brown sugar cinnamon bread. I shaped it and put it in my flour dusted tea towel lined bowl for cold proofing. I'll bake him in the morning... I'm excited to see the results of this beauty and the upcoming cinnamon one!