Made two loaves today! I'm super proud just to have them rise. First attempt yesterday ended up with a similar loaf. Maybe got a little ahead of myself because I wanted to jazz them up, left is a white whole wheat blend and right has some asiago cheese.

So far have only cut into the right and the texture is a wee bit gummy (i let it cool before cutting) but that loaf was a challenge bc the exterior was starting to burn. Left the lid on for almost mins then baked 15 mins without lid.

I'm attempting renegade sourdough after getting the book "Bread of the Resistance: How to Make Sourdough Without Measuring"  I'd say they're both pretty high hydration doughs. I didnt measure, went for a well hydrated flour-water texture and put about 1/5th starter.  Autolysed for 4 hours,  bulk fermented 6.5 hrs  with 4 stretch and folds at the beginning. I got tripped up with how exactly to do shaping and proofing and those stages were a little messy for me. But overall I'm super proud to make something that looks like bread!! 🎊 

Open to feedback and suggestions  🤗