Best loaf ever?
I just took what might be my best loaf ever from the oven - and it sang to me for several minutes! The recipe (from my notebook) calls it Susan and JMonkey's Sourdough, and I had written "excellent" at the top of the page. It is the recipe that ferments 100g starter, 450g bread flour, 310g water and 10g salt overnight. Stretch and fold 3 times, shape boule and place in parchment lined banneton, spray with oil and refrigerate overnight. I preheated my stone to 500* and used the stainless steel bowl method. The amazing thing is that I used my discarded starter straight from the 'frig - I had saved it thinking maybe English muffins so it wasn't recently refreshed. I was also very surprised to see that the dough rose in the 'frig. I took a picture of the loaf and can't wait to check the crumb, and by golly I hope to post the pictures, A.