Here are the 2nd and 3rd sourdough loaves I made using my starter, now about 3-4 weeks old.
I again used the beginner sourdough recipe from The Perfect Loaf except I added an 8 hours autolyze. Unfortunately I think this had the effect of making the crust brown much more quickly than I expected and my first loaf I just cut today had a slight burnt taste to it, although the crumb was good. The other loaf I reduced the baking time after removing the lid to 25 mins and had the temperature down to 425ºF instead of 450ºF. I didn’t get to taste this loaf but have a photo of it since I gave it to friends.
First the over baked loaf.
Now the loaf with a lower and shorter bake time.
I didn’t get a good ear on either loaf, if anyone has advice on how to do that I’m all ears
I think I need to score more deeply, but I’d be happy to hear any ideas.