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Used the King Arthur no knead recipe, all ingredients minus the malt powder… all reduced the remaining ingredients by 15%…. I have the Le Creuset bread oven and when I make the full recipe it does not have the room to expand like it does.
https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe
Starter is made from a dehydrated starter purchased online and has been very active for a few months now.
I was so excited for this loaf thinking I had it perfect but it’s not necessarily “picture perfect”. The flavor is great. But looking for tips on scoring, technique, etc.
Thank you!
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