Made dough last night. It doubled within 11hr. Into the loaf pan this morning, rise an hour. I use my microwave with the door cracked and under light on and it keeps it around 72°F. Nice warm spot on this cold morning.
Tweaked the recipe slightly using 75g starter. Adjusted flour and water accordingly. Also did whole wheat and rye combo (80g & 20g respectively). Baked at 425 20 min, turned my own and baked another 20. Checked the temp (I bake in stoneware, only have 9x5x3), another 5 min. Temped at 204. Turned off my oven, buttered the top and set the pan back in for 3-5 min to slightly brown the crust a bit more. Can hardly wait to cut into this and see the crumb and taste it. Wish I could post a picture.

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