Sourdough, attempt number four

The starter finally behaves. I moved it to the shelf above the radiator and it doubles in about five hours now, which is the first time the timing in every recipe made sense.

This loaf had a proper ear and an open crumb near the top, still a bit tight at the bottom. Next time: a longer cold proof and less flour on the banneton, because half of it ended up on the floor.

Note to self: write down the water temperature. Every single time.

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