What kind of bread? What was the formula (Ingredients and quantities)? Temperatures? How was it mixed and kneaded? What was dough consistency? Bulk and final fermentation times? How did the dough behave during fermentation? How was it shaped? Baked in a pan or not? Slashed? Any differences between this and previous bakes?
What kind of bread? What was the formula (Ingredients and quantities)? Temperatures? How was it mixed and kneaded? What was dough consistency? Bulk and final fermentation times? How did the dough behave during fermentation? How was it shaped? Baked in a pan or not? Slashed? Any differences between this and previous bakes?
Pictures would be hugely useful.
Paul