Heartbeet Kitchen - AP SourdoughRecipe Source
Here's how Meagan rated their bake:
What went well?
Proofing went well, used my proofing box. 5 hour bulk ferment at 75. Also used for my starter. About 5 hours to double at 80 degrees
My husband put another rack in the oven and the bread was too tall once I took the top cover off.