5/20: Just a sourdough loaf after a short hiatus. I totally over-proofed it after the cold ferment (hence the shape), but the flavour is good and the crumb wasn't super dense or full of big pockets.

4/20: Sourdough dinner rolls. I've made this recipe before, but my digital theremometer made me realise my oven takes way longer than I think to get to temp, so these baked at the wrong temperature.

3/20: Roasted garlic, parmesan and basil focaccia. I covered it with foil about 20 minutes in because I was worried about burning, and it came out beautifully.

2/20: This vampiric looking walnut + olive loaf. I turned down the oven temp because it was in a loaf pan instead of a Dutch oven and I think I went too far.