More Norwich Sourdough

Used the recipe from Susan's Wild Yeast blog. What a great recipe and an awesome tasting bread. I, like everyone else, changed a couple of things up. For one, I don't own a stand mixer so it was mixed by hand. I also had some time restraints so the bulk fermentation was 1 1/2 hours at room temperature, then overnight in the fridge.

  It came out fantastic. Just outstanding flavor and a very open light crumb. It was a bit of a challenge without a mixer but I hung in there with about 25 minutes of the french fold technique. I'm finally starting to get a feel for developing the dough with this mixing technique.

   I changed my steaming method from water in a pan to spraying the loaves with water and covering for the first ten minutes with a roasting pan. The crust did not get as dark as I would have liked but all in all it was a success. Suggestions for a darker crust would be appreciated.

   I highly recommend trying this recipe if you haven't already.