kaybeeque on Nostr: I told myself to stop tooting about this same dough I'm making over and over, ...

I told myself to stop tooting about this same dough I'm making over and over, refining reach time, until I got what I considered an 'excellent' result from 'very good'.

It happened sooner than I thought! Those loaves are still 600g but about 25% bigger by volume than the last bake.

Airy crust with even bubble distribution through the loaf but not so many that the bread falls apart/leaks. Just starting to get that fresh bread 'melts in your mouth' texture while retaining pleasant chew

#bread