Sourdough baking

I’ve been trying to create some sourdough (demi) baguettes, and have been having trouble with the 2nd proof. Every time I take them out of the clouche they seem way too relaxed, and stick viciously to the fabric, even though the clouche is well floured....

This recipe is what everyone in my house asks for every week. Highly recommend giving it a try. The long rise times give it exceptional flavor.

Today's breads - 20% einkorn and the yellow colour comes from 3.5% of semolina and 3.5% pea flour. !...