Oh my! This was my first attempt at sourdough boules. I followed Martin Philip's recipe for cooler weather, weighing everything. My first rise took the dough nearly to the top of my 6-quart dough bucket. I just mushed on following the directions -exactly. I only have one ceramic coated double Dutch oven. The first loaf was a bit too brown on the bottom, so I put a baking stone on the rack below the Dutch oven for the second loaf, and the bottom crust came out perfectly. I am so pleased! Melt in your mouth chewy on the outside and moist and tender on the inside... and the tang. Yum! I have been baking for many years and tend to tweak recipes right out of the gate. This time I just relaxed into the easy-to-understand directions. I anticipate additions and experimentation down the road, but when I want beautiful, outrageously delicious, no-fail sourdough bread this will be my go-to recipe. Thank you!

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