First bulk batch!

Today I made my first (mostly) successful bulk batch since starting sourdough about a month ago! I got 17 1/2 loaves and tried using three new inclusions (olive salad, thyme, and rosemary; sun dried tomatoes and basil; homemade everything bagel seasoning). I also tried open baking on my pizza stone, which I think I like more than using my Dutch ovens.

I used the sourdough country loaf recipe from Little Spoon Farm as my base (https://littlespoonfarm.com/sourdough-country-loaf-recipe/#recipe) and added my inclusions during the final shaping/lamination process. I think I’ll try folding in some inclusions like jalapeño + cheddar or chocolate chips in the future.

My only complaint is that my loaves aren’t as tall as I’d like and I think it’s due to not getting enough tension in the dough during the final shaping. Aside from that, I am fairly happy with my crumb and my house now smells like a bakery.