1. Country sourdough bread. I did a bulk fermentation for too long. I rushed to shape it and rest in the fridge as soon as I could do. It kinda over proofed , I decided to put in the freezer about 20 minutes before baking. I did a 7 minutes scoring to make sure it’s not gonna flat. Dropped some ice cubes in the Dutch oven after scoring. Well, it helped for oven spring, but the crust was so crunchy. Anyway, the crumb was fluffy. 2. Purple sweet potato sourdough bread. I broke the instructions, added the purple sweet potato during stretch & fold on round 3 (Lamination) 3. Purple sweet potato sandwich bread. Tastes great, but it has a gap between the dough.

This weekend we're going to baguettes. And there's a reason we're getting to them now. Look at what we've done the past two weeks. We learned the couche on ciabatta. We built a poolish for that same ciabatta and watched what an overnight pre-ferment does to flavor and extensibility. Both of those skills carry straight over to baguettes. We're not learning new things this weekend. We're putting the same tools to work in a new shape. That's the method. Each bake builds on the last one. Nothing wasted. Three recipes in the Recipe Pantry. Pick the one that matches where you are. 🥖 New to baguettes? Start here. Classic French Bread Baguette — four ingredients, overnight cold ferment, 72% hydration. Two loaves, cleanest entry point in the pantry. No pre-ferment, no starter. Just dough, time, and shape. https://pantry.bakinggreatbread.com/recipes/french-bread-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Liked the poolish ciabatta? Run it back. Classic Poolish Baguette — same poolish you just built, in a new shape. 12 to 16 hour pre-ferment, 75% hydration, three baguettes. If you nailed the ciabatta, you already know how this dough is going to feel. https://pantry.bakinggreatbread.com/recipes/classic-poolish-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Sourdough bakers, this one's yours. Sourdough Baguettes — overnight levain, 75% hydration, three baguettes at 265g. Same shaping rhythm we practiced on the ciabatta couche. https://pantry.bakinggreatbread.com/recipes/sourdough-baguettes?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Just finished working on sourdough baguette. I have to practice to shape the baguette. It doesn’t look like a baguette at all 🤣 oh.. I’ve been busy and let it rest for too long until it’s over proof 🤦‍♀️ Any suggestions for getting better my friends?

From of Master recipe of course… 1 recipe does everything sourdough. 675g bread flour 75g WW flour 692g warm water 188g Hank 15g salt I added the cinnamon and sugar after gluten development with multiple folds 30 minutes apart in an 8X12X2” baking pan resting on the heating pad. Total time from mixing until onto the cooling rack… 5 hours.

Maybe is time for me to take a break and stop stressing myself . I feed starter daily and try to bake twice a week out of 5 loaves 2 are worth keeping. 😏. Second loaf same result. Under proof over proof? Loaf on left leftover 24 hours proofing on the right 22 hours. You the tell me ? *Third picture is bread crumb and cooling off. Followed @Henry Hunter , sourdough recipe that used before.