this is technically my second but I made a whole wheat one last week so this is my first with all purpose flour.
Any feedback? Pls ignore me butchering it with the bread knife. I need to get an electric one 😅
I ended up bulk fermenting in two locations so not sure how that affected it. First, in oven with light on (85° or so) for 2 hours then on my counter (75°ish) for 5ish hours. Then I let it rise in the same spot for 3.5hrs. I followed this recipe for measurements and baking https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/
I was a little nervous that I had messed something up because it spread a good bit when I tipped it out of the banneton basket but it seems ok? It cooled overnight so not gummy and when you poke it, it springs back.
I followed recommendations of putting a baking tray under it while baking and that helped the bottom to not be so burnt. It was only slightly brown on the bottom. Will try semolina on the parchment paper to see if that helps too.
by pesochnoye
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