Just to say I can still "walk the walk" :)
I have not been very active here in many years, posting only occasionally in reply to member questions, and even more rarely to my own blog. Perhaps so much so that I may even appear to only talk the talk. I decided today that I should, if not change that, at least speak into the silence a little bit. So, I will tell you of my latest bake.
This is a very straight forward 68% white sourdough. The last year or two I have adopted/adapted the 3-stage approach of Danni3113, for which you can find the basics here [1]. The principal adaptation I use is to refrigerate the completed starter after the last feed, then on dough making day I pull it out early, give it a stir, and wait till it gets "jiggly" to start my dough. This adapts better to my schedule.
I also bake in dutch ovens because my oven uses so much top heat that crusts turn black long before the loaves are finished. I bake covered for 15-18 minutes, then finish uncovered for 10-12 minutes, to center temp of +/-205F. Here are today's results (crumb shot when available).
and
Edit: Added Crumb Shot
Just saying... (Am I boasting? Of course! Don't we all?)
Still baking happy!
OldWoodenSpoon