After 4 or 5 tries, this is my best loaf yet. Let me know if I'm delusional but she is beautiful, fluffy, sour, and delicious.
Recipe link – this website is super helpful for all things sourdough. This recipe in particular is easy to do with an after work schedule and is very forgiving. I like a thin crust so I bake in a dutch oven with the lid closed for the whole bake. A helpful tip I learned from The Perfect Loaf is using warm water (98F) since my kitchen is cool (69F) which kept the dough at a good temperature for most of the bulk ferment. Still learning how to read my dough and am open to suggestions. Thanks!
by leslienopers
2 Comments
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It’s beauticious!