This tastes great! Thanks for all the videos and info and answering all of my questions.

Well, here is is! I didn't have rice flour so I used what I had. I will get some for next time. She is crispy and temp at 210. Now cooling on my home made cooling rack since I didn't have mine. She kept her shape from what I can tell. I think I need to work on shaping techniques next time and the scoring part. 🤔 I also could not see how to attach pics under the lessons so that is why all of mine are here. Sorry. Hopefully more can learn from these. Taste test in an hour or so. My Daddy can't wait since he has watched me work on this every night.

If your dough feels softer than expected or not quite as firm as the videos — you’re still on track. Try these small adjustments on your next bake: 1️⃣ Add strength early Do one extra stretch & fold during the first half of bulk fermentation. Early strength = easier shaping later. 2️⃣ Let the dough tell you when it’s ready Before shaping, look for: • 30–50% rise • bubbles along the sides or top • a soft jiggle when you move the bowl 3️⃣ Shape with confidence, not pressure Create surface tension by tucking the dough under itself. Avoid pressing down — think gentle but intentional. 4️⃣ Use less flour than you think Too much flour during shaping prevents the dough from sealing. A light dusting is plenty. 5️⃣ Trust the cold rest The fridge firms up dough, improves structure, and deepens flavor. Even soft dough often bakes beautifully after an overnight chill. ✨ Every loaf is practice, not a pass/fail test. You’re building skills with each bake — and that’s the goal.

Sharing so others can learn. Mine doesn't look as firm as Mary's does in the video but it was keeping shape and getting bubbles so I didnt want to chance messing it up. I am not so much worried about how it looks in the end as how it tastes since it is my first one and this will be the bottom. Fingers crossed 🤞