Nick,

Nice! What kind of dough formulation did you use? Your crumb sure looks nice a airy.

Norma

Thanks Norma, I used my own formula using my sourdough starter, this is what it looks like using the preferment calculator (per dough ball) -

Flour: 170.79 g | 6.02 oz | 0.38 lbs

Water: 98.88 g | 3.49 oz | 0.22 lbs

Salt: 3.24 g | 0.11 oz | 0.01 lbs | 0.58 tsp | 0.19 tbsp

Preferment: 17.98 g | 0.63 oz | 0.04 lbs

Total: 290.88 g | 10.26 oz | 0.64 lbs | TF = N/A

60% Hydration, 10% starter (flour weight), 1.8% salt, 12 hour room temp. ferment