Hi Francine! I am sorry you struggled with this bread. I tested it several times while developing this recipe and yes, the flour ratios are correct. What is your starter like? How do you feed it? Are you feeding it a 1:1 ratio by weight?. The dough should rise to 1-2 inches over the top of the bread pan. If your house is cold it can take longer than normal because of how the cold affects the activity level of the yeast.

I Have yet to taste this bread but it was the most difficult bread I have ever made ( and I have been baking bread for years. the flour ration did not mix in and I had to dump it on the counter and knead in by hand ( it was a very thick hard dough, I finally got all the remaining flour in and kneaded for over twenty min before I actually got a smooth dough, it did get smooth, but like the other review it never raised. I tried it a second time and did not have much luck with that one either, are the ratio to flour mixtures correct?

Hi Carol! Sorry you struggled with the timing of this recipe! Sourdough is always tricky like that, so many variables affect how long it takes, including the strength of our starter and the temperature and humidity of our house. I know right now the whole country is in a polar vortex and it has really affected my own starter. It is just so cold that the yeast is struggling to have its regular activity level! I always try to give disclaimers in multiple places to watch your dough and not the clock because this can happen!

I followed the directions and photos exactly. My first proof (on my warming burner lowest setting) took hours longer than stated. I shaped and did the final proof in the fridge overnight. I took it out at 8:30 and by 1:00 it had hardly risen. It is 6:50 and it just came out of the oven. It never did rise much above the pan. The proof will be in the cutting tomorrow.

Hi Katelynn! I always try to include timing notes in the “baker’s schedule” section of the post. Yes, you can place this in the fridge overnight for the final proof. Then allow it to warm on the counter while the oven preheats!

Hi Laura, if you look in the section where I write out the baker’s schedule for you, it does list out that you can do a second proof in the fridge overnight. Then just let it warm up on the counter while you preheat the oven. Hope this helps!