Started the dough before leaving for work yesterday morning.

Left out on the counter for a room temperature fermentation.

Dough was ready to go when I got home from work around 5:30 PM.

Same day dough, 600g flour with 1g of yeast and 50g of sourdough discard and 15g of salt

with 375g water (63%).

One large boule baked on the stone covered for the first 20 minutes with a roasting pan, uncovered and finished baking for another 10 minutes.

Sliced early this morning.

Not a bad crumb for same day bake.

Moe’s breakfast – French Toast with real maple syrup.

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