you don’t see the Massive side cracks On the side of the loaf. Of course I didn’t take a picture of it.But I made it again and proved it for a significantly longer time and it came out much better. This is why I often slip a little bit of commercial yeast into my bakes-but I feel guilty making hybrid doughs.
And I will post some pictures of it soon.This is a picture of the first bake notice how you can see the semolina flour it never got mixed properly.
but it’s definitely edible
:). Doesn't look underproofed to me.
mini,
you don’t see the Massive side cracks On the side of the loaf. Of course I didn’t take a picture of it.But I made it again and proved it for a significantly longer time and it came out much better. This is why I often slip a little bit of commercial yeast into my bakes-but I feel guilty making hybrid doughs.
And I will post some pictures of it soon.This is a picture of the first bake notice how you can see the semolina flour it never got mixed properly.
This dough was kneaded and proofed longer- the change in color is due solely to the coloring I put in-