Sometimes it is okay to play with your food 😂. I love to get creative with my breads. Sourdough is easy on the digestion and there are so many variations. When I am making it for decorative purposes I use a Sourdough formula that is not as high in hydration so it holds it's design.
Formula :
113 grams Starter
340 grams Water
567 g Flour, unbleached bread flour
20g Salt, kosher or Celtic seas salt preferred
3 folds
24 hr bulk ferment
form loaf 12-24 hr refrigeration
Bake 450 for 40 minutes total .
Comment for extra help