The crumb is betting so consistent finally and the crust is good too. Scoring still needing some tweaks I find the scoring to be the hardest part🥖

by Practical-Author32

6 Comments

  1. oatsoclever

    This is must be a breadmaking book cover. Wow!

  2. rocket_b0b

    Looking good!! Maybe try adding 30m to your bulk ferment to help those ears open

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