What went well?

Proofing was weird - didn’t rise as much as I wanted it to - loaf is pretty tight on the inside but still soft - lots of random air pockets, no uniformity.

What didn't?

I want to add a bit more starter next time

Baked: November 1st, 2023
Posted: November 1st, 2023

Other notes

Of note: I bake at 6,000ft above sea level