What went well?

Easy to revive long-dormant starter in high heat and humidity, but needs a close eye to avoid overproofing!

What didn't?

Would let this sit somewhere drier after coming out of the oven - in the three hours the boule took to cool in a 91ºF kitchen, the crust had lost all its crunch and become soggy due to the nightmare weather.

Baked: August 11th, 2020
Posted: August 11th, 2020

Other notes

Kitchen was ~91 F during this process - need to figure out reliable fridge-proofing/fermenting times.