Recipe: https://www.reddit.com/r/Sourdough/s/GGVbN6Jqg3
A very special thanks to u/soft_boiled_egg for their incredibly newbie-friendly recipe and to u/rachaweb for their starter tips as well as both of their encouragements.
Best one yet. It feels very very mildly chewy but it is amazing after a quick toast, I think I might have overfermented it. It was 9 hours exactly from the moment i mixed the starter and flour to the moment it was in a banneton in the fridge. I have a bit of a hard time telling the percentage rise due to changes in shape and domed surface.
by danraisman