Constructive criticism is needed....
As part of the "Mellow Bakers" project, I made Hamelman's Rustic Bread today.
If you could please take a look at my crumb and give me your opinion about it: notice that the bubbles are larger in the outside of the loaf, and tighter in the center. Is that ok, or should I be aiming for more regular crumb structure everywhere?
If not ok - any ideas for improvement?
I have a full blog about it here
but I'll try to attach a photo