Last night I made six loaves of Tartine. Four, using the basic formula, I bake last night after a three hour rise. Two of them I added rosemary and sautéed shallots.
Two of them I started a little later and refrigerate overnight for a morning bake. Those two had 20% gray flour, 10% whole wheat, and 70% bread flour.
Interesting, the difference between these two olive thyme loaves is that the one on the left rose in a banneton proofing basket and was baked in a cloche. The other rose on a flat surface and cooked on a baking stone.
I'm just learning about sourdoughs so any suggestions are welcome.
How do you get multiple breads properly baked? Do you have lots of cloches and bannetons? Or do you have a different system?
