Two little Borodinski’s should have been baked yesterday. Eleven o’clock last night, after four and a half hours with no discernible movement, I left them out over night.
Seven thirty this morning I was amazed they hadn’t collapsed. Fifteen minutes at 240C, thirty five minutes at 180C, twenty minutes de-tinned in a cooling oven door ajar.
Need to cherish my rye starter …
The PArtisan Baker 