But of course neither shall deny ourselves the finished product.

I’m enjoying it so far! Some things to get used to haha. It does make very, very smooth, supple dough. The base also gets warm, which means if you proof in the mixing bowl on the base, it’s like a built in proof box lol

Okay as expected, it’s a little less airy, but far from dense. Definitely more sour. A great loaf! A worthy experiment. I think I’m a little more partial to yesterday’s, but it’s very close.

Looks nice on the outside. I expect the inside will be a little less airy due to the lesser expansion. But we’ll see in a couple hours!

Just finished the covered portion of the bake for this loaf that cold proofed for 40 hours. First note is it didn’t spring quite as much, which I think is expected, but still a healthy growth. By smell, it’s definitely going to be more sour. We’ll see how it finishes up!

Crumb documentation for today’s loaf. Will compare to tomorrow’s!

Not only is the bread beautiful, I’m digging the squares on squares on squares look going on too.

Envious of these! I really need to up my baguette game.

That looks gorgeous

Nasal vestibulitis just made me think about architecture of churches. The other name for a church’s vestibule is “narthex.”

It’s really nasal narthexitis that you’ve got to worry about.

Cinnamon rolls and sourdough breb! bsky.app/profile/tdf....

On the other hand, scars are cool

I’ve made the Claire Saffitz soft and crispy focaccia many times! It’s delicious! But I appreciate the honesty 😂