What went well?

Getting a handle on the bottom-burning issue, this time I removed the cast-iron lid at 25 minutes in, but also put the bread on a wire rack instead of letting it sit on the cast iron bottom

What didn't?

The taste on this one was a little bland and I would have preferred even more browning on the crust, but at least the bottom wasn't charred...

Baked: November 24th, 2022
Posted: February 9th, 2023

Other notes

This proofed over the radiator for 20 mins after being shaped into the banneton and this did more to make me nervous than it did to really accelerate rise, likely because the kitchen was already quite warm