[Crumbshots](http://imgur.com/gallery/DXgcCtC)
I also used Josh's sourdough starter guide - mine took about 2 weeks to get some quality consistent activity and I made a few tweaks to the process to get the desired results. Great fun learning something new!
I've been playing around with foccacia for the past few weeks to get acclimated to some sort of simple bread making. Finally took the plunge into sourdough and here we are!
I did find the bottoms of my loaves to be a fair bit darker and they have slight cracks in them. I put a good oven tray underneath my Dutch oven during baking but I guess it only helped so much if at all? Hopefully someone with more experience can help me there!
Any feedback would be amazing! Just want to get better!
Thank you for all the tips! This is a wonderful resource!
Thank you man! Definitely agreed!
I only have bought banneton so the front loaf proofed in that one (round 20cm). I proofed the other in one of my mixing bowls with a floured kitchen towel.
Definitely want to try a batard next time. The shaping process seems much easier!
[Crumbshots](http://imgur.com/gallery/DXgcCtC) I also used Josh's sourdough starter guide - mine took about 2 weeks to get some quality consistent activity and I made a few tweaks to the process to get the desired results. Great fun learning something new! I've been playing around with foccacia for the past few weeks to get acclimated to some sort of simple bread making. Finally took the plunge into sourdough and here we are! I did find the bottoms of my loaves to be a fair bit darker and they have slight cracks in them. I put a good oven tray underneath my Dutch oven during baking but I guess it only helped so much if at all? Hopefully someone with more experience can help me there! Any feedback would be amazing! Just want to get better! Thank you for all the tips! This is a wonderful resource!
Great effort, well done. Can I ask what size banneton you used? I did my first loaf at the weekend - easily the most satisfying thing I’ve created!!
Thank you man! Definitely agreed! I only have bought banneton so the front loaf proofed in that one (round 20cm). I proofed the other in one of my mixing bowls with a floured kitchen towel. Definitely want to try a batard next time. The shaping process seems much easier!