Second loaf in front of the first on the cooling rack. A little bit larger despite only being 10g heavier. Very nicely browned with flour lines from the banetton. The lame cuts can be seen as three oval-ish flour-free patterns on the crust surface.

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   kaybeeque (kaybee335@fosstodon.org)'s status on Saturday, 14-Dec-2024 05:20:06 JST kaybeeque

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   Second loaf is even better! 626g vs 616g for the first loaf but a little larger as the lame cuts allowed the dough to expand even more.

   I also think it's safe to drop the oven temp to 425°. There's some very light charring on the sides (tasty stuff that, actually) and the bottom is just a little blackened.

   Eagerly awaiting the conclusion from the crumb! 🤪

   #bread