u/Cautious-Parking5196

Been lifting and doing other sports for several years now. Im up about 12ish lb from my recent leanest about a year or so ago. Thinking of doing a slow and steady cut over winter but maybe just maintain for a while.

Im at about 1550-1700 cal per day, lift at least 3x a week and do other sports for cardio on off days. Sometimes its a struggle to stay in that calorie range because of my activity level.

Not prepping for anything just would feel better a little leaner but don't want to be crazy restrictive either. Maybe im just being overly critical. Feel fat around hips and lower stomach.

Scale says 31% bf but i think that is maybe a little high.

ETA: height is about 5'6"

I tried making the KAF traditional pan de cristal (with commerical yeast) over the weekend and it inspired me to attempt a sourdough version. The outside got a little extra toasty and inside slightly gummy but overall, I think it works with some minor adjustments. I admittedly did not wait until it was completely cool to cut it open.

Sidenote: cutting these is worse than cutting bagels. I am going to lose a finger.

Thought i would try this recipe since the pictures ive seen of the crumb intrigued me. I was worried about how this would turn out because even after many stretch and folds and coil folds the dough just wanted to revert to a puddle. Pleasantly surprised with the results and its all been eaten already.

Im a home baker and usually make sourdough or milkbread.