first loaf! how’d i do?

this is my first bake with starter i made which is now about three weeks old. it’s been consistently tripling in size within 2 hours of feeding.

i definitely didn’t score deep enough and it got a little burnt on the very top and bottom. i followed this recipe from the “perfect loaf, beginner sourdough bread”:

Levain

38 grams stoneground whole wheat flour
38 grams bread flour
76 grams water
38 grams ripe sourdough starter

Main dough

773 grams bread flour
114 grams whole wheat flour
51 grams whole grain rye flour
653 grams water
18 grams fine sea salt

Allow levian to develop 5-6 hours, main dough autolyse 1 hour, combine levian, main dough and salt. three sets of stretch and folds 30 min apart and during a 4ish hour bulk fermentation. my kitchen was particularly warm that day so i cut down on the bulk fermentation time. then rested in the fridge overnight. baked at 450 in a dutch oven with the lid on for 20 minutes and then off for 30 minutes. this seemed quite long, and my bake did end up a little burnt so next time i will cut down the bake time.

this yielded two loaves! waiting to put the second in the oven now. looking forward to hearing comments.