I have been baking authentic sourdough breads for 2 years. This recipe is somewhat different from what I have been doing, particularly the long rising times. What I think I have learned from this experience is that the dough needs to be much firmer as the loaves basically look like flat bread after baking. The dough looked very soft and wet and I wondered about that. I will add additional flour next time. Also, I may try all purpose flour as opposed to bread flour.

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