What went well?

Proofing went well, used my proofing box. 5 hour bulk ferment at 75. Also used for my starter. About 5 hours to double at 80 degrees

What didn't?

My husband put another rack in the oven and the bread was too tall once I took the top cover off.

Baked: October 3rd, 2021
Posted: October 3rd, 2021