5 August: I think I may be getting the hang of this recipe as this is the 3rd time I've baked it & it improves with each variation, mainly because I have greatly reduced the amount of water I use. I halved the recipe as I normally do, used 69 percent hydration, 450g 365 brand bread flour, 50g Arrowhead rye, & 20g sourdough starter. House temperature was about 74 degrees. 12 hour bulk fermentation followed by 10 hour proof in the fridge. Funny side notes: I forgot to add the starter until 30 minutes after the stretch & folds & had mixed the other ingredients. The starter didn't blend in perfectly, but fortunately I caught it in time & was able to mix it well enough into the dough; I used a colander instead of a proofing basket & used Cling wrap to line it as I didn't have a tea towel; I ran out of parchment paper & ended up using tin foil as a substitute. In spite of having these odds stacked against it, this turned to be one of my better baking results. I was a little concerned after the 10 hour proof as the dough had flattened out, but it got a very nice oven spring while baking. This recipe beats the Cooks Illustrated 24 hour sourdough any day.

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