I cut a different pattern of slices into yesterday’s loaf before its second rising, and I thought the result was particularly lovely.

I cut a different pattern of slices into yesterday’s loaf before its second rising, and I thought the result was particularly lovely.
Evidence for my previous post:
Today’s sourdough rose especially well, and now I’m really looking forward to quality control. (Update: Delicious!)
It was @jackieLbrewer’s turn to bake bread today. (We are both pretty jealous of our turns. Fortunately, we both bake excellent sourdough bread.)
Here’s today’s loaf.
Very yummy, if I do say so myself.
Happy Valentine’s Day to my sweetie, @jackieLbrewer!
Soon to be flourless chocolate cake.
Today’s bread: 2 c Bubbles (our sourdough starter); ¼ tsp each salt, acidic acid, citric acid; ¾ tsp diastatic malt powder; 1 T olive oil; 2 T local wildflower honey; ⅓ c each rye, semolina, spelt, barley flour, quick oats; 1 c bread flour; 1⅓ c whole wheat.
After baking scones, I served up some quality control and settled down for a rest. Jackie’s scone has clotted cream and strawberry jam. My scone (off-camera) just has clotted cream. 📷 #mfeb