The Pantry Mama, How to Bake Sourdough in a Loaf Pan was my other attempt at FMF. I opted for half KA Bread flour and half hard white/hard wheat. I'm going to get a stronger starter going with just white flour the night before and feed in the AM and plan to mix/bake that same day. I did not have enough hydration so sprayed the dough while it rose in the pan...next time I'll hydrate more before the first bulk rise and really watch the autolyse. I think I went too long. It tasted great and had a nice texture, but isn't as tall or as springy as I wanted. Might add 20 g honey too this recipe also.
Very soft, nice flavor, good crumb, but I want taller. Baked 1/11/25 very late at night b/c I started too late that morning.
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