For my first loaf, I followed the lesson pretty much word for word. My time / temperature log in case anyone wants to compare:
|Fold 1||81||1:15 PM|
|Fold 2||80||1:20 PM|
|Fold 3||79||1:25 PM|
|End of bulk||80||2:17 PM|
|End of pre-shape||76||2:57 PM|
|Start of baking||79||4:21 PM|
|End of baking||205||5:01 PM|
My folds in general were fairly ugly, as in quite squarish and not very round. I guess this will only get better with more practice. Pre-shaping was alright, slightly difficult to do on a bamboo chopping board (ahem this is definitely not an excuse to buy a marble slab, oh wait my parents already did! I'd also very much appreciate having a plastic and metal bench scrapper).
Before and after baking:
I was overly scared of over proofing my bread, but I think the final density implies that I should've let it proof for maybe 5 to 10 minutes more? I'll have a better idea tomorrow once I'm slicing a completely cooled loaf, got my jagged edges since I was impatient :(
Butter'd up and spread with some cardamon raspberry (chia) jam:
Next steps are to practice this some more and find a longer fermented bread so I don't use an obscene amount of yeast. My jar says to use within 6 month, and I finally see how that's achievable by baking like this.