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
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
At glance of first pic I thought it was a giant concha.
That somewhere better be my stomach holy crap
