Sophie Lang·1 hour ago

Baked it twice this weekend. The second loaf with the longer autolyse was clearly better, much more open crumb.

Karim Haddad·3 hours ago

The tip with the ice cube in the oven changed everything. No more pale bottoms.

Ella Novak·yesterday

For anyone at altitude like me in Garmisch, cut the proofing time by about a third.