Love to have a dip of this in the olive oil and balsamic. Once tried pumpkin seed oil too, real nice
That looks awesome!
PS For the sake of lowering sugar spikes in blood (and protecting blood vessels - see below), I'd suggest taking a tablespoon (OFC dilluted in a glass of water) of vinegar some 10-20 min prior to eating - and same for potatoes, ESPECIALLY if you are (and you certainly are) taking any of these with some kind of protein. Source - https://nutritionfacts.org/?s=vinegar While I'm here, my favorite video from that series - https://nutritionfacts.org/video/vinegar-artery-function/
it does get a bit burnt, but sourdough is pretty resilient to high heat compared to yeasted doughs, I think longer fermentation means less sugars to burn
Hot take: I don't like it when they do the cut in the middle before baking it. It looks nice but the burnt edges are not tasty and it's harder to slice.
It's also for mechanical reasons: as the bread rises, pressure is applied unevenly from inside, which can lead to cracks and making the bread flatter. The cut is to ensure that the 'chimney' is not in a structurally important location.
