Pandemic Baking: Sourdough Bread #4

We made additional adjustment during our sourdough quest.

On Sourdough bread #4, we achieved the hydration level per Aunt Joy's recipe, as we became more confident with our wet dough handling skills.
We also reduced our baking time to take into account the fact that we pre-heat our Dutch Oven whereas Aunt Joy does not preheat hers.

We started the process on Thursday evening, for baking Friday evening.

The result is a fabulous loaf of sourdough bread, perfect in (almost) every way! Beautiful crispy crust, and a light and chewy crumb! The only improvement would be the scoring of the bread: we did the decorative scoring without providing an expansion scoring, so the wheat stalk did not come out the way we imagined.

Sourdough #4: 60% hydration

This was baked using 411g of White Lilly bleached all-purpose flour and 89g of King Arthur unbleached all-purpose flour.

Our Baker's % for this loaf was:
60% Hydration
30% starter -- 100% hydration active starter, refreshed (fed)
1.2% salt

We have now increased our hydration back to 60% per Aunt Joy's original recipe.
We preheated the Dutch oven to 500 deg F, then reduced to 475 deg F and baked with the lid on for 30 minutes, and took the lid off to bake for another 10 minutes.
We were happy with this baking time.