I am pleasantly surprised by the crumb. I was totally convinced it was very over-proofed after bulk fermenting on the counter 12 hours overnight. A lil burnt on top, but I was trusting the timing on the recipe i was using.
It's a rustic rye sourdough recipe from this website:
https://heartbeetkitchen.com/rye-sourdough-bread-recipe/
by MsNinjaCasserole
2 Comments
Looks great! What was your temp for the overnight?
Wow looks spectacular!