This might be my best bread to-date. It came out nicely soft with a crunchy crust.

Baked almost precisely using this recipe, plus minus a few grams and hours.

This bread is about 1.5x my usual size.

Here’s the recipe:

Put all the ingredients together, knead it until they form a nice stringy dough, and leave it covered at room temperature overnight. Then give it some stretching and folding as usual, and let it rise for 1-2 hours. Aloways covered, or it becomes dry on the surface.

I baked it for about 50 minutes, plus some extra because it was too light on the bottom, so I flipped it upside down for a bit. You know the bread is done when you tap the bottom and it sort of "rings". Not quite like a bell, but.. like a hollow piece of wood, kind of.

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