📓📷 Last weekend’s effort 🍞. Progress! Completely changed the flour blend and got a feeling of what stretchy dough should be. For some reason, after promising stretch-and-fold reps, the dough still couldn’t hold any shape after the bulk fermentation phase 🤷🏻‍♂️

Sourdough bread being cut on a wooden cutting board

Connect on Micro.blog

Todor Vlaev @todor