I made this yesterday. Let the dough rise for 22 hrs. Hard to believe 1 T of starter could make this work, but it came out perfectly. I used my brotform, slid the parchment onto my stone, and got a beautiful, rounded loaf. And I sprayed the oven a couple of times instead of putting water in there. What's your take on washing brotform liners? Ive heard some bakers never do.

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