What went well?

I used an All-Clad stock pot to cover the boule on a baking stone instead of the straight Dutch-oven method.

What didn't?

Could have lowered the hydration a bit. I subbed flax meal for some of the WW. Thought I could add the same amount of water as usual, but the flax must not have absorbed as much at the WW does. Loaf came out a little flatter than usual.

Baked: August 13th, 2020
Posted: August 14th, 2020

Other notes

Starter: 100g (100% hydration) Bread Flour: 350g AP: 100g WW: 30g Golden flax meal: 20g Water: 365g