This loaf is loosely based on Brian Lagerstrom’s "1 Dough 3 Loaves Version 2.0" recipe (link below). It's whole wheat from freshly milled wheat berries. https://www.youtube.com/watch?v=HdoP33KPYtY I scaled it to fit a shallow oval Banneton but wasn’t sure of the rise times, because I’d force-fed a preferment twice a day at room temp for 3 days to get a bit of tang, and didn't know if it might be too lively. So I scanted the yeast called for in the main part of the recipe. When I turned it out of the basket, it was still rising so I let it go another 30 minutes, losing all the basket ringlets, and decided to score it. Tastes and smells great. From the crumb (dense low, more open high), I either under-proofed despite the extra time, or maybe I was too heavy handed in shaping? I forgot to get a pic of it cut until the family had eaten about half of the loaf. submitted by /u/Decided-2-Try [link] [comments]