First time making pastries with natural leavening! Made stiff levain (50%) using sourdough starter and adapted this recipe for 30% inoculation, adjusted other ingredients for the extra flour in the levain (x1.15).
No bulk ferment, just 8 hours proof at 23c.
For the dough, added cinnamon and peel of 3 small homegrown oranges.
Glaze made with Ginjinha instead of Porto.
It did not double and it still a bit dense, too sour. Maybe the leavain was not at it's peak.

Batch of 4 loaves! Bread for the week

One of the best, but scoring still needs some work.