I’ve made this bread a couple of times now. It’s been very successful, and the thing I have noticed most is that the bread tastes and smells sour. I’ve been making sourdough for over 20 years, always with starter that is charged up to the max, and my breads always tasted sweet. That 12-hour bulk ferment has to be the reason. Also, I’ve adapted Maura’s technique to other recipes. Over the weekend I made a Boss version of sourdough bagels. The sky’s the limit, why not feed your starter inside the dough? Really, really fun.

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