Hi all, I am a long time reader, first time poster.
my background.. I am a chemist by training, jack of all trades in life. I will fix anything that needs it. Baking and cooking has come naturally. A few years ago, my wife challenged me to "make bread with really big holes"...
It has been a process. There were many over proofed loaves, the flavor came quickly, but the rise. Shaping and proofing has constantly evolved.
Three of my main influences have been Tartine, joey baker bread, and FWSY....
on to the pics
It looks delicious. I am not a huge fan of the big open crumb that a lot seem to aim for yours looks pretty much ideal.
Gerhard
Big Ben, that looks fab.
huge success! Well done and happy baking.
Thanks for the encouragement. I will be finishing another couple loaves today. I will post those later.