Ok so I read all the comments and suggestions and have my newly finished loaf cooling on the counter. I think it’ll be yummy, even tho it got too dark on top before it reached 207degrees. I covered it w/tinfoil and put it back in the oven for about 5 mins. Took it out at 205. (Bad idea?)
Also, I added 1/2 c. Ancient Grains and used 2 tablespoons of starter instead of 1. I did slash it twice but it blew out on the side anyway—I think because I didn’t stretch it enough when folding? I’d love to see a video of how to fold and stretch properly.
Soup and bread tonight-can’t wait! :-)

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