I posted the pictures at my new website called "savesourdough.om
You can take a look at the Savesourdough main page
in order to read what the website is trying to accomplish
I'm still eagerly waiting for 24 hours to pass in order to cut the bread, exciting!
I did have one remark with this dough: as I'm reading other posts in the archive, most people said the dough was more like a batter and they just poored it into the pullman tin. My version was very dense
(almost like a brick, you could "shape" it by pressing together the dough haha). It was still very sticky but no batter at all, very very dense.
Take a look at the second picture in the blog post and you'll see what I mean.
Is this normal?
That's the only downside to baking "virtually together", feedback is a bit less obvious.
I also proofed it for one hour but it did not rise that much. Maybe I should have let it rise more.
I proofed it in the microwave after preheating it a bit to be able to try and get 29-30°C in a closed space.
As you can see it's quite heavy
and not open at all, I fear I might have underproofed it a lot.
Any tips on this one?