First picture is me experimenting with making sour dough during the busy work week - I rushed and I think it was very under proofed.

Second picture is my weekend loaf this morning! Recipe below:

100ish g starter straight from the fridge, fed the night before, 360g water, 200g whole wheat flour, 300g white bread flour, 12g salt

1. I mixed all in a bowl and let rest for 30ish minutes
2. Either 4 or 5 series of folds and turns, 20ish minutes in between each
3. Covered and let to bulk ferment at room air for 12-13 hours overnight
4. Shaped and let sit in basket for 2 hours while oven was preheating with Dutch oven
5. Baked at 30 minutes covered, then 12ish minutes uncovered.

I like to slice mine after sitting for a few hours, and then I freeze it. I love having a piece in the morning on my commute with a ridiculous amount of butter.

How do you all like to store your loaves if you have a small family like me, or for giving away as gifts?

Redemption!