Crumb shot. Couldn't figure out how to do it in the first thread. David when you have time.

Here’s my addition! Bulk was approx 6 hours with an average dough temp of 78. Cold proofed for 16 hours

I baked this morning but had to hit the ground running today. I’m finally getting back with the final pics and crumb shot. This was a challenging bake for me I pushed the fermentation as far as I could stay awake then into the fridge she went.

Well, this is not how my sourdough bread usually comes out and this bread had a 11 hour bulk ferment before going into the refrigerator. 😐. Could have been my Levain since I made it a little different this time. I think the loaves looked kinda flat even though they had an ear. I made two at once since my sister wanted some practice on making sourdough bread. I also think 450 was too hot for my oven since I only baked the bread 38 minutes and the temperatures was 213. I used an Aliquot for the first time and was going according to the Aliquot. I haven't cut this bread yet to look at the inside.

Just messing around and made a sourdough focaccia for some friends orthodox Easter celebration. 80% hydration 100% bread flour. Took about 9 hours to proof! 😪 cold proof overnight and it just went into the oven, can’t wait to see how it turns out