Beginner’s beginner · Crust & Crumb Academy

Beginner’s beginner

Hi all. Yesterday I built the beginner’s sourdough loaf and cooked it this morning after cold proof overnight.

It’s small but maybe it was meant to be.

I followed the recipe to a T but I may have chickened out after 4+ hours in the bulk stage afraid of overproofing. It seemed to stop rising and I had it in my oven with the light on. Before I went to bed I formed it and put it in the baneton and into the fridge.

It sort of looks like sourdough. When I pulled it out of the oven the temp was about 207°. 20 min at 450 lid on. 25 min lid off.

Ideas? I know you know what I could have done better so thanks in advance. This is about the 8th or so loaf since the plunge down this rabbit hole.

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