u/Acceptable_Layer9003

This is my 3rd loaf. I fed the starter with a mix of rye and all-purpose this time, and it really grew beautifully. For the dough I let it proof overnight but only a few hours after shaping. I used a smaller banneton and dutch oven than the previous two loaves. It’s still a little wonky but so delicious! I’m going to do a 36-hour proof after shaping next time to see how that turns out. I was always annoyed by sourdough and usually gave up at the starter stage, so to say this is thrilling for me is an understatement!