Pandemic Baking: Sourdough #26 and #27

Still working on getting rid of the damp crumb, we decided to make a couple of 70% hydration loaves this week to see if it makes a difference.

Both loaves are using 70% hydration with 100% KA AP flour.

Last night both loaves went into the refrigerator around 9PM for overnight proofing in their banneton baskets.

Today sourdough #26 went into the oven at 4PM.

Sourdough #26 baking time:
1. Preheat the Dutch oven to 500 deg F until thermometer reading reaches 460 deg F
2. Score
3. At 4:15PM put the loaf into the Dutch oven with 2 ice cubes and 2 parchment papers
4. Lid on for 15 minutes
5. Rotate, vent lid, reduce temperature setting to 475 deg F (reading 430 deg F) for 15 minutes
6. Lid off for 7 minutes
7. Rotate, wait another 7 minutes
8. On bare rack, switch to convection oven for 2 minutes
9. Rotate, wait for final 2 minutes

Final weight for sourdough #26: 778g

Sourdough #26 (70% hydration): 2 ice cubes, 2 parchment

Sourdough #26 (70% hydration) cross section: we are happy with the thin crust

We are very happy with sourdough #26 thin bottom crust, and the crumb is nice and open.
We are sharing half of this loaf with Amy.
We are going to make the next one for Sam to make up for the last Sam loaf being a little burnt.

Sourdough #27 went into the oven at 6:57PM.
Sourdough #27 baking time is almost the same as #26, except we added one minute at the end.
Final weight for sourdough #27: 786g

Sourdough #27 (70% hydration): 2 ice cubes and 2 parchment

Sourdough #27 (70% hydration) cross section

The namesake for Sourdough #27 proudly presenting...

We received good review after watching the family taste-test our Sourdough #27. The consensus was that the crust was very thin, especially the top crust was excellent. There are parts of the bottom crust that tasted a little burnt. The crumb was nice and light.
The bearer of the Sourdough #27 was especially pleased.