extra-sour

Trying out some ideas from Reinhart's Crust and Crumb "San Francisco Sourdough" recipe (p. 77).

The result is not all that sour immediately, but you just can't stop eating it. You taste the sourness more with a little sweet butter on it.

I have to adjust the amount of water. I'm trying to get bigger air holes.

bigger loaf

Starting out with 750g flour.

Kneading 3 minutes on 1/2 speed and 4 minutes on high.

After 1st rise, making a disk and folding edges inward, then repeating.

Overnight 2nd rise in basket. No shaping, just dump into casserole and slash.