With a new cloche to try, let's see what difference it makes to a sourdough. I used the same process for everything else, just a different pot to cook in! 

I'd bought a packet of spelt flour a while ago, but hadn't yet got round to baking with it.

The days are getting shorter, and colder, so will this affect my baking?

Obviously, colder temperatures will mean that proofing would take longer, but what about the fact we're home all day (because of Covid) and we have central heating?

I've been increasingly convinced that the dish I was baking in just wasn't big enough.

This time, I did both the bulk rise and the second rise on the same day - from autolyse to bake in 11 hours.

I wanted to rely on visual clues and my instincts, rather than just leaving for the times the recipe told me.

This loaf tasted delicious and had a great height, but it was just a little too big for the pot, so kind of caved in on itself whilst it baked. 

It's a shame, because I think this would have been a beautiful loaf but was just hindered by

Everything just seemed to go right with this loaf - the shape, the colour, the way I was able to handle it, the crumb structure, and the taste!

My sister-in-law said it was the "best sourdough she had ever had".