I used some points of this recipe for making a sourdough loaf, I tweaked the cooking times I use to match yours (usually I do 25 min covered at 250, then 20 mins uncovered at 170) and I was really happy with the result! I sprinkled water on the dough right before cutting suits to give it a nice bubbled crust effect. Thanks for posting!
I keep wanting to come back and change little things. There's soooo many nuances that change a whole lot. Which everyone here probably knows. But I learned a lot from ChainBaker on Youtube, so check his stuff out. His video's are relatively short, but packed with a lot of information.
@doodgelukkig Huh, someone asked @hob to reblog this? Cool stuff because 1. this is the first lemmy post to federate here I'm aware of, 2. hob understands it
but also less good, media previews from Lemmy don't work in Pleroma :/