About Recipe
Finally nailed it! After a winter of experimenting, I quickly realized that temperature is everything—whether it’s your starter (which I’ll assume you have) or the dough itself. Proofing with the oven light on (and a quick blast of heat if it’s too cold) makes all the difference. Those early stretch-and-folds build strength—skip them, and you’ll end up with a gloopy mess. A touch of honey ensures the fermentation kicks off properly, and an overnight rest in the fridge takes the flavor to the next level. Once you get it right, there’s no going back to store-bought!
