Yes, longer raise time at room temperature was needed. Not sure what else I can or should improve 🥰 Thanks for all the input on my last post - comments very welcome!
You must log in or # to comment.
Damn look at that breadussy
Looking between your posts it’s definitely better, great job! I personally knock off more flour before I bake but that’s just me so if you prefer it this way, carry on.
Best thing to do is keep baking! Don’t be afraid to experiment, higher/lower hydration, mix-ins, flours, etc.
I’M ALL EARS
That somewhere better be my stomach holy crap
At glance of first pic I thought it was a giant concha.
Lovely to see the follow up and what an improvement!
Not sure if it is just me squinting at the photo, but if that was a genuine gummy patch near the bottom (left of centre) then an extra 5 minutes baking time should clear that up too.
