Here's my first sourdough Zwiebelbrot/onion bread. I converted a recipe that I was working on to use starter instead of dry yeast.
No crumb shot as it's late in the evening and plan to cut into it in the morning. The ear got a bit charred but overall pleased with the results. I was very concerned about the size of the dough going into the oven as it was smaller than what I've experienced before when overnight cold proofing (26hrs) but the oven spring did not disappoint. This was baked in a Le Creuset bread oven that I was gifted. The bottom got a little darker than I'd like but I'm sure I can fix that with an additional sheet pan underneath.
Bonus pics from a couple discard recipes. Herbed Crackers and chocolate chip cookies.
I used Thyme, Oregano, Rosemary, Paprika, sea salt, and Ghee. A little darker than I'd like but not burnt. The starter is 50% Rye based. Very good.
Discard Crackers
This recipe uses AP flour (25% of flour total) and Bread flour. I substituted AP flour with Dark Rye flour.
Chocolate Chip Cookies
AHEM I see you didn't bring enough to share with the class.