Finally a sour dough loaf that turned out of the proving basket ( well this time a spanish glazed bowl lined with muslin) with ease! Been fidling with the recipe and have reduced the quantity of water and hey presto when I turned it out the dough just flopped gently and like a lovely pillow out onto the baking tray. A couple of slices through the top (admittedly these could have been a bit deeper) and 43 mins later I have a delicious loaf with hardly any effort at all. Its still roasting hot at the moment and is crackling and creaking softly to itself while I take its photo like a proud parent. What do you think?...
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