Hi there! I baked this bread up yesterday, and let me tell you, it was the most stunning loaf I’ve ever taken out of the oven - it looked just like the photo above! Also, it was absolutely delicious, especially as French toast this morning. The only difference was that the holes in my bread weren’t quite as big as in the above photo of the sliced loaf, so it was a bit denser than it probably should be. I followed the directions to a T so I don’t know how to remedy this.

My starter is mature, it was fed and ripe, I mixed everything as directed, and it stayed in the fridge overnight for about 13 hours. I baked it in a preheated Dutch oven and it was stunning. I’m still a novice sourdough baker, so I don’t know how to achieve a less dense bread with larger holes. Ideas? Thanks so much.

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