I decided to address the fact that I basically always do an overnight cold proof in the fridge before baking. I like doing that because it provides me with a little bit more flexibility and the dough stays good in the fridge for up to 2 or 3 days without any signifiant deterioration. But sometimes it is nice to just hammer it out and do everything all at once. Plus the way that this schedule works out you get to have fresh bread with dinner!I also wanted to drop the hydration right down on this

That sourdough sheen though 👌🙌👊 ZOOM in on that GLOSSY GOODNESS. 😉 PS. I'm getting the pumpkin boule video ready, posting it tomorrow 🧡🧡🧡

It is always so interesting to track back where the inspiration comes from. Here is a short story behind the Flaxseed sourdough loaf 😊 Last week I went to Target, and saw a bag of Flaxseed meal by Bobs Red Mill. On the back of the bag i found a description that really grabbed my…