3.5 hours in the oven, 1.5 days at rest, and the loaf was still a bit gummy inside. It was fine once toasted. The dimensions of the pan really do make a difference.

So far, my biggest success is that it did not overflow like lava in the oven. During the final proof, it was rising like you wouldn’t believe.

Unanswered questions: Did I overproof it even though I only had a few little holes on the surface? Did I manage to both over- and underbake this bread because the internal temp just would not go over 204F—even after 3.5 hours??

Mmmm…maybe it wasn’t. I’ll know more once I cut into it tomorrow, but the edges of my scoring ripped a little, suggesting the yeasties may have had more energy than they should have.

P.S. The dough was ready to go. #sourdough #sauerteig

Alllmost there. Still figuring out how far to let the dough proof so that I end up with a perfectly flat top.

Julia Child has inspired me to work my dough by hand. Today, it’s Japanese milk bread, or shokupan. When I’m kneading my dough by hand—especially if there’s butter involved—, there’s no second-guessing if it’s ready.

The crumb is pretty dense. Still tastes good, though! Next time, I’ll knead the stiff levain more thoroughly to see if that helps.

It’s a little guy. We’ll know how it looks inside and tastes later this evening. For now, it just needs to cool.

I just removed the lid from the Dutch oven. The loaf doesn’t have the kind of spring I’ve come to expect from my loaves, but given the combination of whole grains and flours, I suppose I shouldn’t be too surprised.

I know that IG also has that capability, but I like that you don’t have to search for the option here.