My Best Sourdough RecipeRecipe Source
Here's how doughgirl rated their bake:
What went well?
Interior texture was very soft and pleasant. Aroma was fantastic.
It was a bit cold in my kitchen so I pushed the bulk ferment to 5 hours, which was definitely too long. I was worried it wouldn't spring up in the oven but it managed to pull through. I'd limit bulk to 4.5 hours next time.
Baked: December 13th, 2020
Posted: December 16th, 2020