This is one of the best things I’ve made lately. Note that the dough is quite sticky to work with. I also made pseudo-gyros with the leftover breads which were pretty delicious.
Honestly, this sourdough (from one of my cookbooks) didn’t turn out that great; it was very flat. Tasted ok, though. Including recipe for the challenge – would also consider trying this again, especially in warmer weather.
So I’m just linking to this recipe vs writing it out because it’s more of a walk through technique than a strict recipe. I had to use all bread flour (vs some whole wheat) since I haven’t been able to find wheat flour during the lockdown. This was the best sourdough I made during April, though I still think it could use a higher rise (it may be because I didn’t have a small Dutch oven like the post recommends).
So I messed up this recipe, so I’m not including the picture, but I think a lot of it was user error (for example, I definitely cooked this at the wrong temperature). Going to try making it again, but logging for the sake of #yearofbread.