Possibly my best sourdough
I've been baking sourdoughs for many years but I am admittedly imprecise and quite neglectful. It usually turns out "good enough" but rarely are my loaves great.
These ones were.
I mixed up AP flour and water at about 68% hydration, then added my ripe starter (which I have no idea what the hydration is). I ran the mixer a bit longer than usual and gave the dough a longer than average rise on the counter, approximately 6 hours. I shaped two rounds and rather than putting them in bannetons, let them rise on parchment and wrapped them with tea towels to prevent them from spreading.
The one other thing I did differently was bake them directly on my baking stones with inverted enamel pots over them for the first 25 minutes. That gave me both the benefit of a hot stone and allowed them to steam themselves. The crust was probably the thinnest and crackliest I've ever made at home.
Definitely one I will try to reproduce again soon!