I started a preferment with for a basic white sourdough the night before baking. Next morning it looked like this:
Instead of just water I used part evaporated milk in the recipe. It makes a more tender crumb and gives you a darker crust. Here are some pictures of the finished loaves:
i would love to know how you get such incredible oven spring. do you use a commercial oven? if not, any tips/tricks for the home baker? i’ve never seen such spring!