Would love any insights on the crumb. Thank you!
And a better crumb (by that I mean more even as supposed to very open as a good crumb is subjective) is slightly more adventurous with the ferment and when shaping knock out the larger air bubbles. I don't think it's a fools crumb or a drastic fools crumb at least. I think it looks like a nice loaf which if it tastes good is a success!
i was happy with the taste :) but the perfectionist in me just needs to know if it was bubbles due to shaping, or "fools crumb". I am also in the same view as you. I love this bread!! will try to improve the shaping process.