Thank you so much, Camilla. I’m so glad that you tried it again. Sometimes it just takes making it again to get the feel of what you’re looking for.

Thanks for the reply Julie. I used metric. However, I tried the recipe again and the bread turned out much better! Thanks again for your help.

Hi Camila. There are so many reasons why you got these results. Flour protein, temperature, humidity and so on. Don’t be afraid to add more flour to make it workable. Did you use metric measurements or US?

Thank you for the recipe. My dough was quite sticky and I was unable to form the round shape. However it is smooth Going to put it in the oven soon. Any tips?

Thank you!

You don’t have to use convection, Bobbie. You did exactly what you should have. How did it come out?

Hi Bobbie! You could either shape it and put it in the fridge or you can do it the next morning and let it rest for 30 minutes while your oven preheats.

@Julie Menghini, I’m confused! I am not using a convection oven (though I do have that option with my smart oven air). I heated the preheated the oven at 475 and when I put my dough in I reduced it to 425. Is that correct? Thanks!!!

Thank you so much, Connie for letting me know! I love it when people find success with this recipe. I was so afraid of sourdough before I started and have tweaked this one enough that it isn’t much different than yeast bread baking with the exception of the ferment time.