First sourdough loaf baked this morning

I used a different recipe that was very similar to Sandra's. It called for fresh-milled flour and was also no knead. I didn't have quite enough active starter, so I added a little discard along with it and also the 3 g of yeast that Sandra suggests.

I baked it in a casserole dish and the bread hit the lid, or it would have risen higher and wouldn't be slightly squished. Next time I'll use a Dutch oven! I haven't had a yeast bread hit the lid, so this was my best round loaf yet. I am happy with it. It's delicious and perfectly hearty and sour for a first attempt! My husband and daughter thought it was perfect.

I think I love the slow and peaceful fermentation process for sourdough. I did three rounds of stretch and folds over three hours after mixing the dough last night. Then I put the dough in the fridge overnight and baked it this morning. I forgot about the extra day for fermentation that Sandra suggests. The process from starter feeding to cooled loaf took about 24 hours. It was fun to get up with dough ready to go in the oven, and to have it cooled and waiting for dinner.

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First sourdough loaf baked this morning