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I have a question regarding the European Brown bread that is featured in one of the videos. I followed the recipe very closely and made this bread twice now, and it is one of my favorite recipes to date. Very flavorful and the smell is so awesome in the kitchen. My only issue is how long it takes me to slap and fold until it seems the dough is ready for bulk fermentation. I think it took close to an hour of the slap and fold technique, done on a wooden cutting board, room temperature about 71 degrees. I never used any extra flour too "cheat", but the process is exhausting.

I note a honey-like aroma from my sourdough loaves after a day or so.  'My son the chef" confirms this.

In fact, I spotted it in a local Trader Joe's sourdough loaf.  (I added "local" since I've found that TJ's bread is different in different locations...and I'm buying because I'm moving and there's NO baking going on at home right now.)

 I also notice it in a basic sourdough loaf from a small artisanal bakery here in Buffalo.  Their ingredient list show nothing but bread flour, whole wheat, whole rye, water, salt, natural leaven.  That's precisely what I use.

I like the preferment process...

https://app.box.com/s/yhophbwgbvetoamts8nx22xsx54reiqv

Hello everyone,
Just did up a batch of sourdough baguettes. Still working on shaping. Still working on remembering to score the loves!! (HAHA, totally forgot). But I actually do like the way they look not scored. They split on the sides but it looks really cool, rustic and old school. Like from some medieval village!