I'm still feeling really good about yesterday's bake.

But I'm upset at today's bake.

Everything was great until I turned down the oven from 550°F to 510°F. There's been times in the past when I turn down the heat with my (Wolf) oven and it says "OK, so you wanted it off then…" which is not what I wanted. But that's what happened today as far as I can tell. There was some initial spring from the loaves and then things went a bit flat. Maybe the dough was almost too over-proofed, but I really think things could have been better had the temp been where it was supposed to be.

Anyway, here's the baker's percentages and the notes.

• -2h18m Turned on the oven to 550°F. It takes a really long time to heat up with the firebricks in there.
• 0m Six loaves, boiling water into the mini cast iron container and placed on its lid. Turned the heat down to 510°F from 550°F. Did I put too much water in the cast iron?
• 8:30m Took lid off the little water pot. There's a bit of spring but not what I was expecting.
• 15m Spun the loaves around. Heat in the oven is way off. I think the burners weren’t turning on - the laser thermometer says 340°F on the bottom‽ And the loaves are not browning nearly fast enough. I think the oven fucked up.
• 15:30m Turned the oven up to 540°F and now they are browning. Ugh dumb oven.
• 21m All the loaves come out.

It's raining today, so no outdoor shots.

Sourdough, why are you breaking my heart? (Really it's the oven. I suppose I should do some research on this problem someday).