Pandemic Baking: Sourdough #30, #31, #32

Last night we started the process by feeding the starter at midnight.
This morning we are repeating the Perfect Loaf's recipe for all three loaves.
We started the dough mixing at 7am, and performed 5 stretch-and-fold.

7am: mix dough
7:15am: fold #1
7:30am: fold #2
8:00am: fold #3
8:30am: fold #4
9:00am: fold #5

Amy came at 11:15am to pre-shape and shape with us.
11:30am: pre-shape
12noon: shape into banneton

Two bannetons were proof'ed at room temperature, and the third was put in the refrigerator for overnight proofing.

At 2:20pm, sourdough #30 was scored and went into the oven.
Coming out of the banneton, it spread out pretty flat.
We followed the Perfect Loaf's baking time while keeping a close eye to not let it burn.

Sourdough #30 baking time:
1. Preheat Dutch oven at 500 deg F (to reach 460 deg F)
2. Score and put in oven
3. 20 minutes with lid on (rotate at 10 minutes)
4. 26.5 minutes with lid off (rotate at 13.5 minutes)

Sourdough #30 post-bake weight: 739g

Sourdough #30 following thePerfectLoaf recipe and shorter baking time

Sourdough #30 cross section: bottom crust almost crunchy enough

Sourdough #30 shows promising air pockets around the crust

We could bake a tiny bit longer for a crunchier crust, but this loaf's crust was almost as crunchy as #28, and without the burnt. Very promising!

We waited for the oven to heat up to 460 deg F again.
Sourdough #31 was the one that Amy shaped, and it was ready to go into the oven around 3:37pm.

Sourdough #31 baking time:
1. Preheat the oven to 460 deg F
2. Score and put in Dutch oven
3. 20 minutes with lid on (rotate at 10 minutes)
4. 30 minutes with lid off, however we lowered the heat at various point
       - after 6.5 minutes: rotate on long axis and reduce setting to 475 deg F
       - after 6.5 minutes: rotate on long axis and reduce setting to 450 deg F
       - after 6.5 minutes: rotate on short axis
       - after 6.5 minutes: rotate on short axis
       - after 2 minutes: rotate
       - after 2 minutes: rotate
5. 2 minutes on bare rack with convection 475 deg F
       - after 1 minute: rotate
       - after 1 minute: done

Sourdough #31 post-bake weight: 695g

Sourdough #31 following thePerfectLoaf recipe, shaped by Amy

Sourdough #31 cross section shows even open crumb

Sourdough #31 has the desired bubbly crust 

We are finally happy with the resulting crunchy crust and airy crumb, a perfect combination of texture and taste!

Our question next is whether we can reproduce this with sourdough #32 that is being proof'ed in the refrigerator overnight. Will we need to take it to room temperature before we bake it to achieve the same result? Is the cold-to-hot preventing the crust from being crunchy and holy?

The next day we didn't get around to baking our sourdough #32 until after lunch.
We brought sourdough #32 out of refrigeration at 1PM, at the same time that we preheated the oven.
Sourdough #32 went into the oven at 2:03PM after approximately one hour left on the counter.

Sourdough #32 baking time:
1. Preheat Dutch oven and take banneton out of refrigerator
2. One hour later, score and put in Dutch oven
3. Bake with lid on for 20 minutes (rotate at 10)
4. Lower oven temperature to 460 deg F (oven temperature reading is around 425 deg F)
5. Bake with lid off for 30 minutes (rotate at 15)
6. Switch to bare rack and convection 475
7. Bake for 3.5 minutes (rotate at 2)

Sourdough #32 post-bake weight: 713g

Sourdough #32 following thePerfectLoaf recipe

Sourdough #32 crumb still wet, crust not as crunchy

Sourdough #32 coloring is beautiful, but the crumb is still wet, and the crust did not have the big holes for the crunchiness we looked for. We lowered the temperature too much and underbaked this loaf. Sigh.