Sourdough baking

It's been quite a while since I made them, but to start this community a little, I will share my first successful (for my standards) sourdough loaves, after 1-2 months of failures :P

Both of them are whole spelt loaves, which have some difficulty compared to wheat flour because the gluten is not as strong. The dough is made with 67% hydration, which I found to be optimal for this flour and my level of skill. I did stretch and folds for building dough strength and for the raisin bread, I added the raisins while doing the final lamination before shaping.

Since it was made in German winter and I had made bad experiences with waiting longer (less rise) I only waited for a 30% size increase (measured with a small piece of dough in separate thin glass container) before lamination and final shaping, and then popped it in the fridge overnight.

The first one is plain:

The second one with raisins (a little less rise, perhaps due to poor scoring):

Both were delicious, unfortunately life did not give me the time and energy to make more since then. 😅