I tried the long proofing San Francisco Sourdough with the basic white again. I added some Desem as a flavoring and some evaporated milk for a softer crumb. After bulk fermentation and shaping, I proofed the dough overnight for 10 hours. Then I warmed up the dough and baked the bread. Here are the loaves:
It was a great bake. The loaves still were a bit flattish from the long fermentation. The crumb was soft and the taste sour. The crust was wonderfully crisp. I am working on the measurements and testing of the recipe for Pane Pearl today. I am hoping to wrap that recipe up and post it soon in the Special Recipes folder.