First loaf in 16 months!

Haven’t made anything from my starter in more than a year. Needed to make something for [r/52weeksofcooking](r/52weeksofcooking) so I decided to jump back in. This is the laciest crumb I’ve ever had! It’s not perfect but it’s awesome to me.

Followed Mauricio’s roasted potato and rosemary recipe and schedule almost to the letter. I only deviated from it by dropping my hydration to 75% and the potato to just 35%. It’s summer here in the tropics and I’m worried about over-proofing in my no-AC kitchen so I thought it best to lower the hydration.

I think the difference with this and my loaves from 2024 was that I was knocking out so much air with my folds back then. I still love those loaves though! They’re the best for sandwiches. I’ve just been wanting to see if I can make a lacier crumb.

I know there’s room for improvement though so if you have any pointers for me please let me know!