Sourdough bread

All through the summer, I kept my sourdough starter alive by feeding it once a week and using it for sourdough pancakes. These days, with the cooler weather, I am back to baking bread with it.

Since I got a stand mixer, I have been drawn to recipes that require one, but it turns out that my current favourite sourdough recipe is actually based on the famous NYTimes no knead bread. The recipe is by JMonkey of The Fresh Loaf.

Bread nerd notes:
-- I have been using 400g white flour, 169g wholemeal flour, and 3 t vital wheat gluten.
-- It tends to need a little bit of extra water.
-- In our cold house I have been letting it have a slightly longer rise (up to 21 hours).
-- I had some trouble with the crust burning before the bread was done, so I lower the temperature to 375 for the uncovered baking period, and bake it for 30 minutes or a bit longer. (A few times, the crumb has been ever so slightly gummy, so I am careful to avoid underbaking.)
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UPDATE: I solved the gumminess problem. DO NOT add any extra water. When you mix all the ingredients together it takes a bit of effort, and the dough can be a little dryish and shaggy in places, but it works. I bake it covered for 30 minutes and uncovered for 20, and it works out perfectly.