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Hi, you did very well. That is a very nice-looking loaf. Well done.
Imo, a little overproofed and a little under baked. This is evidenced by a soggy appearance in the middle and the slightly thin cell membranes with a flattened appearance. I feel it may have needed more gluten development and perhaps 10% less rise at bulk ferment curtailment.
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Hi, you did very well. That is a very nice-looking loaf. Well done.
Imo, a little overproofed and a little under baked. This is evidenced by a soggy appearance in the middle and the slightly thin cell membranes with a flattened appearance. I feel it may have needed more gluten development and perhaps 10% less rise at bulk ferment curtailment.
Happy baking