Holey Moley....my bread is looking like this
Disclaimer: it is the end of the school year (ish) and I have become an impatient person most of the time when I'm not with children. (I save my patience for the kids) Made my standard FWSY Overnight Country loaf and this is the result. Flavor is great, but it is flat,chewy and holey. It is cool here - 17dC maybe not a long enough ferment? Maybe my starter is sad? (it has been neglected lately, but I gave it 2 good feeds before I made this, and it looked bubbly and happy) <sigh> Admittedly I was distracted with chasing the grandbaby around but this is one of my old standby loaves.