I finally have a successful loaf! My first was just very gummy and not where I wanted it to be. The second turned out better, but was only really edible as a toast. This is fabulous! The inside is so tender and airy, smells wonderful, and I'm hoping I can keep on this path. I used the recipe by Basil and Bloom for his 6 hour bread and let it cold ferment for 2 days before baking.
by Danibug080216
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