What went well?

Flavor on this one was better than usual. Really nice and sour and intense.

What didn't?

I'd like to try doing a longer bulk ferment in the fridge to circumnavigate the hot weather. The crust is too soft right now and I think that would help firm it up a bit more.

Baked: August 3rd, 2020
Posted: August 4th, 2020

Other notes

Bulk ferment time was greatly reduced due to the hot & humid weather.