I tried each suggestion and have decided using bottled water is my game changer. The dough performed just as promised and I was delighted to receive this note back from a neighbor. Thank you for all the help!

Pics of today’s attempt (for the upteenth time) to make an acceptable sourdough loaf. I used Henry’s Foolproof recipe this time. Began process last night, carried my timer around all day for accuracy. Ingredients were measured in grams. Levain looked perfect. Temp hit the mark. My ingredients are all fresh. Folks, I am missing something with a regular loaf of sourdough. To date I havent had one loaf that had a nice rise with a pretty ear and browned crust. It hasnt been cut open yet but it just looks unfinished. My oven temps are on the mark. It was even cooked a few minutes more, Hoping magic would happen. Suggestions would be appreciated and I will try again.

First ever (successful) inclusions. First cold proof. I would like to get a browner color but concerned to leave it in oven longer (already baking 20 minutes longer to reach the 200 mark). Also should I be Brushing the extra flour away?

Good morning, bakers. This is our home base for today. 🔥 Two versions, same bread, same 80% hydration, no shaping, no scoring, all flavor: 👉 Yeasted with Poolish: pantry.bakinggreatbread.com/recipes/rustic-italian-ciabatta 👉 Sourdough with Levain: pantry.bakinggreatbread.com/recipes/sourdough-italian-ciabatta (Swap these for the trackable community links from the recipe card share button.) 🧭 How to use this thread: 📸 Post your poolish or levain photo first thing. Show me what you woke up to. 💬 Drop questions in the comments as you go. Mixing, fermentolyse, coil folds, bulk rise, divide and cut, final proof, bake. Every stage. I’ll be in here all day. 🏷️ Tag your photos with the stage so we can all follow along.“Poolish ready,” “Coil fold #2,” “Just divided,” “In the oven,” “Crumb shot.” ⚠️ A few reminders before you start: 👀 Watch the dough, not the clock. 50 to 70% rise on bulk, not doubled. Doubled means overproofed, and ciabatta will go flat on you. 💧 Wet hands and a wet bench scraper are your best friends today. Don’t add flour to a wet dough. Trust it. 🎥 The coil fold video I posted yesterday is pinned. Watch it once before your first fold if you’ve never done one. 🔥 Steam matters. Cast iron skillet of hot water on the bottom rack, or a Brod & Taylor dome — either works. Don’t skip it. 💡 If your bake doesn’t come out picture-perfect, post it anyway. We learn more from honest bakes than from highlight reels. 🚀 Let’s go. Drop your starting photos below. Perfection is not required. Progress is. Henry ⭐🔥