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Mirror:
https://files.catbox.moe/78vgn7.jpg

Of course I had to cut into it pretty much right away.

https://img.gvid.tv/i/2Ny8iZRm.jpg

Mirror:
https://files.catbox.moe/srwtl8.jpg

It has a heck of a crust! And it tastes fantastic!

2 3/4 Cups (350g) Organic Hard White Wheat
1 1/5 Cups (150g) Organic Hard Red Wheat
1 1/5 Cups (150g) Organic Khorasan Wheat
1 Cup (200g) Organic Sourdough Starter
1 1/2 Cups (350g) Water
1/4 Cup (2 oz. or 4 Tablespoons)(53g) Extra Virgin Olive Oil
1/4 Cup (2 oz. or 4 Tablespoons)(53g) Organic Honey
1/2 Tablespoon Rice Bran Extract (optional)
1 1/2 teaspoon Salt

450℉ for 20 minutes then reduced to 350℉ for another 25-35 minutes.

I should add; I let the starter rest on the counter ~8 hours before use.
The rise took about 6 hours, the proof took 2 hours.

EDIT: I have found the recipe needs another 15 minutes at least and have made changes in the recipe to reflect this. Sourdough needs a much hotter internal temp for done-ness. ~200-210℉