Feedback needed - sourdough loaf
I am much happier with this loaf than I have been with my sourdough bakes this year. I'd appreciate any feedback based on the pictures. It tastes good.
This was a 70% hydration loaf. 25% levain (with some rye in it), flour was KA's Bread Flour.
Proofer at 72F
1st fold - aggressive
3rd fold - very gentle
Left on counter
In proofer at 75F
Bake at 475 for 15 min, 20 min at 450F.
Used baking steel and dutch oven.
Oven preheated to 500F