This Bread Bakers Apprentice bread seemed tedious at first but then I read the directions and noted I already had a culture going in my fridge. That’s the big part, getting the sourdough all started up and ready.
This bread is very forgiving and honestly it’s the most sour loaf I’ve made (not in a bad way at all). I did extend the development time by storing the loaf in the fridge for a day or so before I got to the final baking. I think this helped with the sourness and I thought it would help with the air pockets but nope. I can’t seem to ever get those big air pockets, I think I’m giving up on it anyway. I cut into it when it was still a bit warm and it was light and fluffy and sour.