I’ve been experimenting with cooking time on the bread. Usually I cook a 400gm of flour sourdough loaf for 40 mins on 250C in a Dutch oven and then take lid off and finish with 10 mins at 200C but I have started cooking for 30 mins at 250C and the taking lid off for 19mins at same temperature. I think I prefer the new timings. The loaf is not as crusty and it keeps better for longer too as it’s slightly damper. Jar in photo is only there to give scale. This one rose beautifully
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