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!
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Damn look at that breadussy
I’M ALL EARS
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.
At glance of first pic I thought it was a giant concha.
That somewhere better be my stomach holy crap
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.
