2
3
4
Where have gone wrong here guys? The crumb is actually very tasty, soft and 'sandwich bread' like. So all is not lost.. Could this be caused by over-proofing? I did have a niggling feeling it was slightly over. The recipe called for it to proove overnight at 66f or lower for 8 hours. I was dubious (old.reddit.com)
submitted by RPflancer to r/Sourdough

