My second loaf
My first loaf was done in a loaf pan and while it didn't rise well I preferred the crust. I used 2 tin loaf pans and clamps. This time I used a tray of water and it just came out kind of leathery. I'll go back to some sort of steam trap next time. The crumb is OK but I'd like more rise. I took it out at 205°F internal. I'm using a KitchenAid recipe as I've got arthritis. My starter at least triples 5hrs after feeding. I then make a sponge and leave it at 70°F for 4 hrs. Then in the fridge for at least 12 hrs. Then I mix up the bread and proof it for 4 hrs, folding it each hr. Then I shape it and put it in a towel lined colander and let it raise another 4 hrs. Then I bake it at 425 and check temp at 30 min. Once it's at 203-207 I pull it (~38 minutes for the loaf shown which weighed 40 oz).