#I swear it tastes better than it looks LMAO the crumb is perfect

[puckpocketed]

rookie faceoff loaf !! happy musty hatty to all that celebrate :3

85% hydration yielded a slightly flatter boule than usual… might be a shaping issue though? bit closer to ciabbatta in surface texture.

2hrs ferment at room temp, 10hrs ferment in fridge. only 1 set of folds performed 1 hr into warm ferment.

minimal shaping. 1x letter fold and roll, and stitching.

open crumb makes a great vessel for thicker spreads, sauces, soups (it is COLD!!!!) perhaps time to make more pesto……