Feb 1 • BreadScore™ Archive 🗃️
Improvement with every loaf ❤️
Maybe not perfect, but I’m proud of the progress 🥖
I intentionally pushed the bulk ferment longer than I normally do this time, and I can definitely see a difference. Still learning and tweaking along the way, so I’d love your opinions and any advice on how to keep improving!
Disclaimer: she may not have been fully cooled when I cut into her 😅 but it was 2am and I absolutely could not go to bed without seeing the crumb.
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Improvement with every loaf ❤️
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