Hrm. Being new to this a proper technical description will be hard for me.Looks good! I see some nice shine on that crumb shot -- usually that means a long slow fermentation and a hot bake, which is ideal for getting the most flavour out of the ingredients. How's it taste?
The habit we've gotten into here is to regularly make a bread that we both like, so as not to run out of it. Then since I'm the main baker at the moment I often also fire up some other formula that looks interesting to me. Could be focaccia, some kind of flatbread, a rye or other alternative grain, something with inclusions, or a sweet bread.
O.H.
I think the crumb came out well enough for a first time, but it was under seasoned.
Lol. I posted the crumb so someone could help me!
So I feel like I activated my yeast well. I've got good temp control with probes and a PID kettle... It's definitely active and fresh.
It was a simple recipe though, so I think if I used something more complex the flavour would be better.
It came out fluffy. But I think I used too low a temp for too long. I wanna turn it up 25° or so and try again.
Despite being butter brushed after, the crust was harder than I anticipated. That's what made me think it's in too low, too long.
But all in all? For a first go... Definitely edible!