Meagan

October 3rd, 2021

Heartbeet Kitchen - AP Sourdough

Recipe Source
Here's how Meagan rated their bake:

Crumb

Crust

Taste

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

What didn't?

My husband put another rack in the oven and the bread was too tall once I took the top cover off.

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