These were baked yesterday. They’re the same recipe which I now know works as either a shaped loaf or a tinned loaf. I’m building a single-page site that will show my method because it seems to be fairly fool-proof (there is no reason for sourdough to be stressful when all bread used to be sourdough). I think there’s more stress than there needs to be in both baking and cooking. Like, I weigh everything and I do so metrically because it’s obviously the best way but if there’s a microgram more of some kind of leavener in a thing, it actually isn’t going to be noticeable.