Let's start with the recipe: https://www.kingarthurbaking.com/recipes/extra-tangy-sourdough-bread-recipe
Changes: No overnight refrigeration (yes overnight rise); added rosemary (eyeballed)
That's the dough before the overnight rise
And that's after the overnight rise!
Ignore the paddle attachment for the kitchenaid, the dough hook was used to make this after the extra flour, salt, and rosemary added.
All shaped up and ready for the second rise. And yes, I've failed y'all by not getting a post-rise picture there :(
So next is the actual final product. It's done a lot of growth in the oven. According to King Arthur Baking, it's a sign of underproofing. It looks a bit ludicrous, but it's damn delicious so judge away you don't get to eat it.
That last one makes it look more bowed than it is, it's really flat on bottom, just a little bulbous at the ends thanks to my inexperienced and shitty shaping skills.
Look at that beauty dipped in olive oil and balsamic vinegar