Great minds think alike I guess. These are 10% whole hard wheat, 10% white whole wheat, 20% all purpose white unbleached flour, 60% strong bread flour, and 70% hydration, just water, salt, flour, starter.
Those look really good. Nice bake.
I typically make two loaves, but only bake one at a time so the second one doesn’t dry out. Do you normally eat both fast enough?
Freeze it.
It rises better when I make two, and yes we eat it, sourdough keeps well for me if I wrap it in a tea towel and then a plastic bag like a thin produce bag, or in a tea towel and metal bread box (but then my family forgets about it)
How do you store the unbaked one?
I do the final proofing in the fridge, so I don’t take out the second one until the first is gone (usually two days.)
Sometimes the second is a little dryer than the first, but once it’s baked, it’s hard to tell there was any difference.