Norwich Sourdough Attempt
This "almost" worked out, but my shaping needs much practice. The bread is wonderful though. Because of life I ended up refrigerating the dough for bulk fermentation for about 14 hours due to a last minute meeting on the road, but these baked up very nice. The crumb is soft and creamy, and has great flavor. The flavor is no doubt thanks to the long and slow bulk fermentation. Clearly I need to watch SteveB's loaf forming video a couple more times though. My sister-in-law says "They have character.". Maybe she's right.