Second Type of Sourdough Bread

I wanted to make 2 smaller rounds so the college kids could get to try this new endeavor. The crumb was much tighter and the exterior, smoother. I used a different recipe, this one started 2/5 and was baked 2/6. It is The Clever Carrot's Sourdough Bread: A Beginner's Guide recipe. As with the first loaf, I went for white fed starter and all KA bread flour. At this point I was actually using KA to feed my starter but realized I should use cheaper flour so switched after this round of baking. I was very happy with this recipe, good flavor, nice even crumb. I used a bowl with a finely woven tea towel covered in GF AP flour, and stored in the fridge overnight covered well this time with plastic/shower cap. Scored and baked right out of the fridge. Success!

Feb 5th got it mixed and to this point, put in fridge to bake the 6th. Started early in the morning.

Used a heated DO to bake (well, two of them), on parchment

I like how this recipe splits nicely into 2 smaller rounds; good for gifting or just to serve at a meal for a group. Could put one on each end of a table.