I’ve tried over half a dozen recipes over last 5 years. Maurizio Leo’s Beginner Sourdough was my go to for the last year and a half but this very well may be my new favorite sourdough. So easy and open crumbed and not too sour. I did sub whole wheat flour for 10% of the bread flour and used 60g starter. In my 69 degree home the bulk fermentation took about 9 hours and I cold proofed in the fridge for 21-22 hours. I did use a thermometer to make sure my lukewarm water was between 85-90 degrees, and since my dutch oven can’t go in temps greater than 500, and it is enamel coated, I simply preheated the oven to 500 instead of 550, and I put the dough in a cold dutch oven (not preheated). It did not affect my baking time much except that I added 2 more minutes of baking. The recipe says to bake for last 10 min directly on the rack “as needed”. I didn’t understand this but looked it up and it this could be done to increase the crispiness off the crust. So I did do that and it was perfect! My new go to! Sorry for such a long review but I am using this for my reference regarding the tweaks that worked for me.
