It really is a beast. I used the recipe from That Sourdough Gal which made a pretty typical 500 gram flour bread. But this was massive. The blueberries pushed the total dough weight up over 1,000 grams but it completely filled my normal batard banneton after the final shape. (I should have taken a picture. Oops.) It was too big for my Dutch oven, so I had to open bake it on my baking stone. If I would have gotten the oven spring I tend to get with a Dutch oven this would have been absolutely huge after baking. Excited to see the crumb when it cools down enough for slicing! And it smells so good...

Japanese Milk Bread, croissants, cinnamon sugar babka, & a loaf with Asiago, Parmesan, & aglio e olio seasoning. All sourdough 😊

Here's your chance to help another baker out. 👉 Nothing fancy, just pick one thing you've learned about baking and share it with the group. 🫱 Or ask a question and let someone teach you. 🫲 And a question for all of you: ✴️What kind of baking learner are you?✴️

It doesn't need to be baking related. We just want to hear from you! I'm hoping today is also wellness Wednesday as I was definitely under the weather yesterday and managed to (mostly) stay away' from work and focus on recovery. And warmer weather Wednesday too! We're supposed to top 50 F. here today as we warm up towards 71 on Saturday. Is the northern Ohio winter finally behind us? I hope so! 🌻

70% hydration. Flour 50/50 blend of King Arthur bread and Kirkland organic all purpose. 20% starter. 2% salt. Proofed overnight in oval banneton. In morning, I sliced dough in half lengthwise and sealed cut to form two long slender batards. I misted one with water and rolled in everything bagel seasoning. Scored then baked on preheated baking stone covered with upside down hotel pan. Pre-heated at 500 F, lowered to 450 F for 15 minutes then removed hotel pan, lowered to 425 F and baked uncovered for another 20 minutes. First time attempting this method. Reshaping and resealing seam after cutting dough was a bit tricky. Next time I'd lower hydration a bit or use straight KA flour with higher protein. And the everything bagel season is SALTY! I should have checked that lol.