Well, 2nd time's a charm

[voyager 663rd]

and I'm using a 74% hydration recipe. Previous was 80% and just wasn't working.

Still a bit slack but I added 1/4t instant yeast AND 3t of VWG at the dough-making stage. Not taking any chances this time.

I think that my starter is just too young for the previous attempt that resulted in two pancakes.

It was difficult to add the slashes -- it pulled more than it cut but I still got a nice design on top.

Still cooling but the refrigerated sourdough had plenty of nice big air bubbles. Post an interior pic later.

 

[voyager 663rd]

Well, it's got the right texture. The holes a bit on the small side (at least the butter won't slide through).

The flavour is fantastic. Super pleased.

 

[Fueling Around]

Looks good
Did you proof it in a banneton? I found the banneton dries out the surface enough so the lahm makes a better score.

 

[voyager 663rd]

Looks good
Did you proof it in a banneton? I found the banneton dries out the surface enough so the lahm makes a better score.

Not this time.Used a smaller oiled bowl and a shower cap so as not to dry out. I don't usually do a cold overnight.