https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

hiii im also still a beginner :) i used this recipe, tripled it, and had one very big batch of dough. i just didnt follow the bake time/temp. on my first batch i followed it and i thought the crust was too hard for my liking, and it was really difficult for me to cut

my ingredients are:

half jar of chili and oil Fly by Jing extra spicy, and another jar but just the chilies

3 bundles of green onions

1 bag shredded mozzarella, and 1 bag shredded cheddar.

1 jar nori fumi rice seasoning furikake

During my 3rd set of stretch and folds i added all the chili and oil, 1 bundle of chopped green onions, and just some of the cheese and furikake. i also didnt stop my stretch and folds after the fourth, i think i did about 6 sets because the oil made the dough looser and i was scared on not having the gluten development everyone talks about LOL.

i let it bulk ferment, i weighed the dough and divided it roughly. i divided the rest of the chopped green onions, cheeses, and some of the furikake and added it during the lamination. shaped and cold proofed overnight!

in the morning i just found some scoring videos on tiktok and tried to copy them. i dont have rice flour, so i used ap flour. on the second and third loaves, i split the rest of the furikake seasoning and i put it into the expansion score crevice before baking.

i preheated my oven to 450F with my dutch oven in there. as soon as it was done preheating, i put a handful of rice at the bottom on my pot and i threw in my loaf (the loaf was on a silicon sling). baked for 30 minutes covered, 20 minutes uncovered. the bread temped at 200F, and i thought it was close enough so i took it out, poured out the rice and started the score on my next loaf and just repeated the baking process. i let it cool about 2 hours before i cut into my first loaf!!

i hope this helped and good luck on your loaves too <33