This sourdough is unusual in two ways for me, a novelty. First, an ultra-long sponge fermentation time is demanded. Second, two bulk fermentation periods, with degassing in between, letting the dough double in volume each time. Wow. And then, after these, let it double in volume and bake.
I guess this technique is nearly identical to the technique of working with yeasted dough. I was curious to give it a try.
Since I was using deep loaf pans, more typical of English than American breads, I gave my loaves traditional English bread shapes: a split tin and a sisterbrick. I saw these shapes for the first time in the old baking books, before visiting England personally.
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