Hot take: The bakery in the old train station changed my mind about sourdough

Saw them pull a loaf from a Dutch oven after a 48 hour cold ferment, crust was perfect. Anyone tried that long of a ferment at home?

3 comments

3 Comments

That's a crazy long ferment, did the crumb get gummy?

Nah, it was actually perfect, not gummy at all lol.

Honestly, that's a texture miracle right there.