Pandemic Baking: Sourdough #23, #24, #25

We are still working out our baking time, looking to achieve that crispy and thin crust with an open airy crumb.

We prepared 3 loaves, all at 75% hydration using KA AP flour.
The only difference will be the scoring and the baking time.

Last night all 3 loaves went into the refrigerator at midnight after final shaping.

This morning sourdough #23 went into the oven at 10:18am.

Sourdough #23 (75% hydration) scoring

Sourdough #23 baking time:
1. Preheat the Dutch oven until the temperature reads 455 deg F (set at 500 deg)
2. Score
3. At 10:18am, put the dough in (no ice cube)
4. Lid on for 15 minutes
5. Rotate the Dutch oven, vent the lid, reduce setting to 475 deg F and wait 20 minutes
6. Lid off for 7 minutes (temperature reads at 435 deg F)
7. Rotate and wait 7 minutes
8. On bare rack, switch to convection, for 2 minutes
9. Rotate for final 1 minute

Final weight for sourdough #23: 776g

Sourdough #23 (75% hydration): no ice cube, vent lid, slightly misshapen

Sourdough #23 (75% hydration) cross section: slightly wet crumb center

It seems that the first of the three loaves (#23 of 23/24/25, and #15 of 15/16/17) is the most misshapen of the three. Our theory is that it hasn't proofed long enough (about 10 hours in the refrigerator). The next two, having proofed at least 12 hours in the refrigerator, were more round.

Sourdough #24 baking time:
1. Preheat the Dutch oven until the temperature reads 455 deg F (set at 500 deg)
2. Score
3. At 2pm, put the dough in with 2 ice cubes
4. Lid on for 20 minutes
5. Rotate the Dutch oven, vent the lid, reduce setting to 470 deg F and wait 20 minutes
6. Lid off for 7 minutes (temperature reads at 430 deg F)
7. Rotate and wait 6 minutes (we thought the crust was browning too fast)
8. On bare rack, switch to convection, for 1 minutes
9. Rotate for final 1 minute

Final weight for sourdough #24: 788g

Sourdough #24 (75% hydration) with 2 ice cubes and venting lid

Sourdough #24 (75% hydration) still seems to have wet crumb

Sourdough #25 baking time:
1. Preheat the Dutch oven until the temperature reads 455 deg F (set at 500 deg)
2. Score
3. At 5:10pm, put the dough in with 2 ice cubes
4. Lid on for 20 minutes
5. Rotate the Dutch oven, vent the lid, reduce setting to 470 deg F and wait 20 minutes
6. Lid off for 7 minutes (temperature reads at 430 deg F)
7. Rotate and wait 7 minutes
8. On bare rack, switch to convection, for 2 minutes
9. Rotate for final 1 minute

Final weight for sourdough #25: 750g

Sourdough #25 (75% hydration): 2 ice cubes and vent lid

Sourdough #25 (75%) longer baking time has great crumb but thicker bottom crust

This loaf has the lightest post-bake weight since we started recording the data.
The crumb is now fully baked out with the trade off that the bottom crust is thicker.