Suzanne

September 3, 2020 at 11:48am

I just baked this bread and it is similar to your finished loaf. Mine however, has the nice open holes only in the center of the slice & smaller denser holes around the perimeter of the slice. I let it proof for 35 minutes, as it rose above the rim 1/4" and baked for 23 minutes. Is my result too little proofing time or slightly too long baking time? Not enough hydration? (I did weigh all ingredients & used KA flour) Really wanted to see a cross-slice that looked just like your photo:(...thanks

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