Going to try a new loaf this weekend with the following changes
go to maybe 72% hydration
reduce amount of starter a little to reduce sour taste a tiny bit
use ggoreo technique instead of stretch
add a water spritz before cooking
cook at 550 in hopes of a bit darker crust
score deeper
put on pan for second 20 min to prevent bottom burn.
Anything else?
It works the other way around afaict. Longer fermentation → more sour. More ww flour → more sour.
More levain → shorter ferment → less sour.
Or feed your starter more ap or bf and less ww or rye.
Ah that makes total sense. Good tip! Thanks.
Is the pan under for the last 20 min the best solution to the burned bottom?
Seems appropriate. 
I feel you. I’m still riding the high of my first one not being a disaster and it’s been like 6 hours since I baked it. 🤷
Lol your failures look like bread porn still! I hope I can fail like that soon.
I’m totally using the second video technique next time! Looks awesome.
Does this seem normal.
In the morning I remove all but 50g of starter. I add to it 100g flour and 100g water. Mix and leave. Here it is after 4.5 hours.
Then at night I add 50 g flour and 50g water to it and mix again and it rises WAY faster.
Here it is after less than an hour.
Day 17. Bubbles but not really expanding yet lol.
Might be restart time. That was like my first attempt.
I’m using bread flour. I have AP also.
Clovis looks like he’s using a lot more than me possibly. I’m going by the Serious Eats article so now am doing 5g:15g:15g twice a day which looks consistent with the photo in the Serious Eats article if it expanded. I’ll keep going for now probably. It’s definitely bubbling. I have whole kernel rye I use for growing mushrooms but I’d have to grind it, or buy some.
That sounds like such a small amount but I’m no expert.
Attempt number two is an improvement. Haven’t cut it yet to see crumb or tasted it.
Still being a wimp on score obviously. Zero ear. Guess I need to go way deeper?
Also bottom over done again. Not sure what to do about that. I put a pan under for second 20 min. Maybe need to put a cold pan under whole time?
Update.
Crumb a bit more dense but texture and flavour was way better. A lot more mild. Really tasty. I’m pretty happy with the result.
I used a mist of water instead of flour this time and made sure hands and scraper were wet. Found it much easier than using flour.
Just kinda skimming this thread. Seeing you folks get into baker’s percentages and other nerdy bread stuff reminds me of how utterly full of shit that btc weirdo on 2p2 was, and how annoying it was to be the only person who recognized it.
Can’t tell if you are saying we are all weirdos (which would be true). I don’t remember that btc guy. He was really into bread?
I liked his baking. Then, he ventured into politics. Never looked at his baking the same way again lol.
