As a Norwich native to a Teton transplant, KAF's Extra-Tangy Sourdough Recipe has been my go-to since I first started playing with sourdough. However, the Bread Boss recipe boules the day!

I started the dough yesterday morning using Martin's measurements, and baked a single loaf in a large dutch oven this morning. Beautiful oven spring, moist and chewy on the inside, and a crackly crust on the outside.

No additional adaptations needed at 6200 feet!

Some minor wrinkles in the parchment paper resulted in some indentations on the sides of the loaf. Any tips on how to minimize this impact?

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