Bread Head Farmhouse SourdoughRecipe Source
Here's how Hannah rated their bake:
What went well?
It's getting colder outside, so I've adjusted times to be longer with bulk fermentation and overnight proofing. Perfect length of proof!
Could've done a better job with the scoring. Still getting used to the banneton shape.
Baked: October 11th, 2023
Posted: October 11th, 2023
Need to get fine sea salt in bulk!