And then the bread has been done! Then, rising at the end lasted 4 hours but not overnight. Indeed 1am the dough was not grown up yet and I thought well of him all night to secure warmth of my closet, to swell and become beautiful.
this morning because the dough had doubled in volume. I baked at 220 ° C for 20 minutes then I lowered the temperature to 190 ° C for another 30-35 minutes.
The bread has a delicious crust, crunchy, maybe just a little too colorful. He feels the Acidini of sourdough, but will improve with time ;-) I am happy :-)
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