Those look great to me and I bet they taste just as nice. :)
Well, we like its taste...
It has really a different taste because I am fermenting quite long.
1st raising 1 h in room
2nd raising in the refrigerator 12 h
3rd raising in the room again 12 h
1st fold 30 minute
2nd fold 1 hour
1st cook 10 minute in 230 centigrades on the stone+steam
2nd cook 30 minute in 200 C
leaving steam with half open door+10 minutes 200 C
and finally we eat half of a bread right after the owen... :)
happy eating and baking!
thank you :)
Any chance I can see the recipe?