I am starting to figure out this sourdough thing. I prefer the loaf shape to the round. Been trying different recipes every week. This is my favorite. Doing a pumpernickel tomorrow to go with my corned beef that comes up of its bath today.
Your bread looks unbelievable...great oven spring. I bounced between a boule but have settled on a fat baguette style done in a commercial form. I bake 2 loaves at a time every other week. I use a loaf a week for breakfast toast with melted cheese. My loaves are 50% whole wheat sourdough. My sourdough bread comes out more sweet than sour yet my culture is strong. How would you describe the taste of your sourdough?
It has a mild sour flavor. I been baking every week so starter is very active. I don't make levean any more I just build starter to the amount needed for recipe. This is the recipe I pretty much only use now.
Here is one of my loaves sliced on an angle the way I use for breakfast toast. This one may be 25% WW. I sometimes add seeds in the bread (chia, millet, flax) along with sesame on the top. I do make a sponge, 24 hour autolyse and 36 to 48 hour cold rise in fridge.