This depicts my weekend in a nutshell, baking my super tasty light sourdough bread.
I’ve recently started cold proving it in the fridge overnight as standard and I really like the depth of sourness that it gives the loaf. It’s a game changer for the flavour, but if you like your bread to be less sour then I recommend baking it the same day and proving at an ambient temperature. As usual, I’ve been baking in my Le Creuset casserole dish which is a total winner in terms of getting a nice amount of spring in a conventional home oven.
mountainbakery.co.uk 