Same dough, 2nd day of baking. Got a few more tips. Letting the oven go about 20 minutes after preheating will ensure the whole oven is at the temp you want and hold it better. This time I let the dough rise a bit more before I baked it. It came out better and still tastes really good, but it is still a bit dense. I want those huge holes like swiss cheese. In the pic below you can see how it looked from being sliced.
I am guessing not getting the first initial rise has hurt this first dough I made. So I have made another batch and will wait till it starts to fall before I put it in the fridge. Will post how that goes and then work on perfecting it.
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