I made my dough late last night at 10pm
and I left it to rise overnight.
I woke up and poked a hole in the middle
to find the entire thing collapsing.
So I googled for answers and apparently
I should leave it in the fridge if I were
to let it rise overnight.
So I tried my luck, add more flour and starter,
mix it with my dough and let it bulk ferment again.
It rised, thank god and I shaped it.
Baked it at 200°C for 40 minutes with cold water on the top rack.
I realised it didn't brown nicely,
so I increased the temperature up to 225°C and let it brown for 5 minutes.
Here's how it looks like after baking.
I like how it looked like as it's far better than the previous attempt.
It's actually not bad! It looked far better than the last two
and it's not as tough.
It's softer, and not as dry as the last one.
However, the bread is tasteless.
It is still sour, but it's not as good as I imagined.
All I have to do is to work on the taste and it'll be great.
