12/31/2020.

it is 9:25 pm
12/29 intake: 10mg at 11:50 am; 12/30 intake: 9:09 am; 12/31 intake: 10mg at 11:34 am
made some sourdough:
notes:

wait and let rest 1 hour
fold, 180, fold, 90, fold, 180, fold; repeat the previous step and this step 2 more times for a total of 3 folds
lightly wet hands prior to folds and peel with scraper before the first folds

i stop wetting hands once the dough starts to pick up easily without sticking and when the dough looks visibly wet

using premium potato starch in place of rice flour in the banneton; i just happened have that instead of rice flour
i prefer using the banneton unlined/without the cloth
i'm just realizing maybe i was pinching too many air bubbles when stitching the underside; i'll test out my theory and try to be more conservative
shower thought; i bet a lot of people picked up baking as a pandemic pastime
make sure to wait about 20 mins after oven reaches temp to make sure the dutch oven also reaches temp
score with the blade in hand; tool handle design makes the blade quite flimsy
score on so you're slicing through the loaf as if it were in the hamburger orientation; my theory is then the loaf expands outwards in the perpendicular/outward, which would help make the loaf rounder/symmetric
make sure the score depth is at least 7-12 mm deep; at an angle
bake at 500°F for 20 mins; covered
then reduce temperature to 450°F and continue baking for 10 mins; covered
then uncover and continue baking for 20 mins
grand total of 50 mins in the oven
need an symbol/legend in my score marks to indicate/identify loaf information

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