My Sourdough, from scratch

[Tomer1]

Yep, dont target high hydration as you dont want holes but a fairly dense crumb.  perhaps 600 ml of water per 1kg of bread. you can also use eggs and oil to enrich it.      I think a Hhalla is a perfect sandwich bread for for a square loaf. 

Personally I prefer buns for "portable bread" since they are easly frozen and defrosted in the morning to maintain freshness for 1-2 weeks.

[Crystal]

Ok, oven down and less water!! And any particular slashing?