I’m really proud of the last 48 hours of work.

My starter was being an overachiever, so I had to make a 2nd batch of bread this week. I'm incredibly proud of the results. 3 full size loaves and 4 mini-loaves. I also literally just learned not to flour my worktop when shaping the dough, and I used rice flour instead of wheat or AP when flouring things.

My partner told me my first loaf looked like a female body part, so my 2nd loaf is actually NSFW. DM me of you want that photo because I don't want to mark a sourdough post as NSFW.

Ingredients:
• 600g AP flour
• 300g freshly ground whole wheat
• 50g golden flaxseed
• 200g mature starter active and bubbly
• 650g water
• 20g salt

Steps:
• Mixed flour and warm water (100°F); autolyse 30 minutes, dimpled in starter and salt, mixed for 5 minutes by hand. Rest for 30 minutes.
• 6 stretch and folds; first 3 every 15 minutes, last 3 every 30 minutes.
• Bulk fermented in cold oven with the light on for a total of 8 hours until doubled.
• Split both batches of dough in half and formed 3 regular size loaf and 4 mini-loafs.
• Cold fermented for 12 hours in fridge in rice floured tea towel lined bowlbowls.
• Preheated dutch oven in 500°F oven for 1 hour.
• Cookie sheet placed on bottom rack (first time doing this, and it resulted in 0 over-browned bottoms. Best tip I've seen so far)
• Mini loafs: temp dropped to 475°F when the loafs went into the dutch oven 13 minutes lid on, 18 minutes lid off.
Standard loafs: temp dropped to 475°F when the loaf went into the dutch oven, 20 minutes lid on, 22 minutes lid off.

First 2 standard size loaves were cooked in a 10" dutch oven.
Mini-loaves and 3rd loaf were cooked in a 14" dutch oven (my cauldron).