This bread is so tasty, I have to bake this again today. Here is what I’ve learned. - Have to add the pinch of yeast to the water and mix first (then it looked more like the picture), but I still replace ¼ with the sourdough starter. - Overnight meant from 4 pm till 8 am 16 hours per PJ - The logs are about 18” to 20” long not 24” (I guessed it from the picture as I have the same KA Rolling Mat) - Brush more egg white before baking Viloa!! The Scali bread turned out just like the picture! I am gong to take a picture and show it soon. I will make the Cheese brad coming weekend! Thanks again!!

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