So I made dough Saturday night and then got up early Sunday (well 8am is early for me) and shaped that and made another dough. The first dough got made into rolls so I can take them for lunch. They’re okay, but the starter hadn’t really been active for long enough and they’re not very holey. I really need a better digital, the focal length on mine is no good for bread shots.
So then I made two loaves. Thanks for the new “banneton”, Celia.
Big spring, not super crusty. All made at 75% hydration.
Morning after crumb shot.