What went well?

Interior texture was very soft and pleasant. Aroma was fantastic.

What didn't?

It was a bit cold in my kitchen so I pushed the bulk ferment to 5 hours, which was definitely too long. I was worried it wouldn't spring up in the oven but it managed to pull through. I'd limit bulk to 4.5 hours next time.

Baked: December 13th, 2020
Posted: December 16th, 2020