and your starter works. If it tastes good then its a successful bake. Everything has gone well and all you've gotta do now is concentrate on that final proofing.
the dough is over proofed and the extra time proofing should have made the flavor way better than normal since slow means more flavor. These over proofed breads, which happens to me most often when I retard shaped loaves..... and it goes to far while I am sleeping, are some of my most tasty breads that looks a lot like this one. Any bread that tastes great is a success.
Especially if this is your first loaf.
The crust looks good and I've done worse with the crumb.
and your starter works. If it tastes good then its a successful bake. Everything has gone well and all you've gotta do now is concentrate on that final proofing.
Bon Appetit.
the dough is over proofed and the extra time proofing should have made the flavor way better than normal since slow means more flavor. These over proofed breads, which happens to me most often when I retard shaped loaves..... and it goes to far while I am sleeping, are some of my most tasty breads that looks a lot like this one. Any bread that tastes great is a success.
Happy baking
Actually, that crumb looks delicious (which is the most important thing, right?)! Nice and moist and chewy.