another day, another bread. some notes below 👇

the household consensus was that we didn't really like whole wheat in the dough so I did this one with all bread flour. I forgot that it doesn't need as much water so the 75% hydration was sloppier and wetter than I was used to.

There's definitely more expansion in both width and height than my previous all bread flour loaves so I think I've improved my techniques over the last 3 loaves. There's also so much blistering on this one! I imagine it is because of the higher hydration and more spot on proofing.

I'll cut it open later today. gotta wait for it to finish cooling. #breadstr #foodstr