Best Looking Loaf Yet
Lately, I've been working on my croissant game, so I've been slacking on bread. But, I watched Kristin from Full Proof Baking's method, and thought the lamination step was genius, as was the way she was carefully coil folding the bread. So I tried a loaf, and as of now, it looks the best I've ever gotten a loaf of this hydration, which is 80%.
I'll have pictures after work, but I highly recommend this method. I thought the "full proof" part was just a play on the phrase "fool proof", but, when you get the gluten in the proper state, it seems it can take a lot more proofing.