Another loaf of bread. I updated this post with the recipe. I’m surprised at the flavor, more complex than any of my 18-hour rises. This is moist, chewy, springy, really good.
I let this bread dough ferment for about 42 hours. This is great rise for just 2 cups of flour, mostly whole wheat, and baking it free form. Excellent flavor. Malty and slightly sour. pic.twitter.com/yIU1069MNC