It is done.

I rarely bake with inclusions and thought this was the trickiest bread we made this past month. Really had no idea how it would turn out, but can confirm it tastes great with a big pat of butter.

Another day, another attempt. I just feel like I can’t “perfect” it. It tastes good and it looks decent but I just feel like I’m not nailing it perfectly.. I let it proof for literally like 13-14 hours and then col proofed for several hours. I baked in preheated Dutch oven for 55 minutes with lid on and then another 5ish with the lid off. I let cool completely before cutting. Tastes phenomenal just not sure it’s perfect.

Crumb shot. Couldn't figure out how to do it in the first thread. David when you have time.

I baked this morning but had to hit the ground running today. I’m finally getting back with the final pics and crumb shot. This was a challenging bake for me I pushed the fermentation as far as I could stay awake then into the fridge she went.