Make two loaves of bread - PEP BB food.sand.bread

I have posted a picture of my second loaf and a slice from it.

Loaf 1

2 loaves of bread
1 loaf recipe 250g ap flour, 250g ww flour, 250g warm water, 21g sea salt , 3g instant yeast, 1000g starter
2 loaf recipe 1 1/2c starter, 2c homemade yogurt, 3c bread flour, 1/4c honey , 2 eggs, 6Tbs coconut oil, 3 c ww flour, 2 tsp sea salt

The produce coop had some bruised bananas so I made some banana bread for breakfast over the next couple of days.

The recipe is pictured below. It came from The Taste of Home Ultimate Baking Cookbook: http://www.worldcat.org/oclc/1284806533. I omitted the nuts and added an extra banana. I also found some chocolate chips when I was putting ingredients back and added them to the top of the loaf before cooking.

Edited to add slice from the second loaf of bread.

I make whole-wheat, sourdough bread fairly regularly. I use Elly's Everyday Sourdough recipes. This one uses an extra soak of the flour and water before adding the sourdough starter: https://youtu.be/OOUlocck0pM
The night before, I combine just the water and flour. In the morning, I add the starter and salt. It rises. I stretch and fold it, then shape and proof it for 2 more hours.  If baked in pans like this, I bake them at 400F for40 mins. My husband got to the 1st loaf before I did. He thinks it should be cut while still hot, which is yummy, but makes the finished loaf more dry and brittle. If you wait to slice it when the bread has cooled, it stays together better!

This is my first attempt at a BB, so hopefully it is right.

I baked two loaves of bread with this recipe:

90g sourdough starter
10g salt
375g water
500g bread flour

Mix all ingredients together. Perform 3 sets of stretch and folds, spaced 30 minutes apart. Let bulk ferment until it doubles in size. Shape, place in a banneton or bowl. Cold proof in the fridge for an hour. Bake at 450 degrees for 30 minutes in a dutch oven with lid on, 25 mins with the lid off. A delicious bread, with simple ingredients.

Bread day once again! The house smells amazing!
I make whole-wheat sourdough bread. It is a recipe that we have fiddled with so some of the measurements and times are not precise but I will do my best
Our hens have dropped production so I didn't have any eggs but I normally add them in.

In a large bowl add
1/2 gal. warm water
2 T yeast
1/2 cup pure cane sugar
1 cup of active sourdough

Mix

2 T salt
6 eggs
1/2 cup butter

Mix

Gradually add in whole wheat flour a couple cups at a time, until it is the right texture for kneading. Then take out of bowl and knead, adding flour as necessary. When the dough is not sticking at all to your hands or counter, slap some olive oil onto your hands and counter and coat the outside of the dough. Lay the dough back in the bowl, cover with a wax wrap and let it rise until it has doubled in size.
Punch the dough down and shape as you desire. Cover and let  it rise again until the loaves have doubled in size.
Preheat the oven to 350* F
Bake the bread until the inside of the loaves have reached 195*F , then remove from the oven and let them cool.

If any of you like to make bread, I would recommend finding a Danish Dough Hook (the third picture) it mixes the dough really well and you don't have to put as much elbow grease into it.

I forgot to mention, this recipe makes 9 or so pounds of dough so a little over 4 sandwich loaves. Sorry for my forgetfulness.

I'm entering this PEP Badge Adventure, starting with these two loaves of bread.

I used 500 grams of flour (a mix of wholegrain wheat and white spelt flour; ), 3 grams of dry yeast, 5 grams of sea salt, 390 grams of water.
I mixed the ingredients with a spoon until there was no dry flour left.
Then let it rise for about 15 hours (i.e. the whole night).

In the morning, I kneaded the dough a bit, formed a bread, put it in the baking tin and baked it about 40 minutes on 180 degress Celsius.

Later that day I did the same to make a second loaf of bread.