Cooking my second sourdough bread rigth now. It's going to be another unidentified fermented object.

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Ok, here's the beast. Crust and density seem right, but I probably should have sliced deeper the top of the dough before putting it in the oven. Taste is good.

@xuv @hob try the boost command, it's possible it only accepts tags in top-level post
@xuv if you tag hob in a reply to the bread post and say /b, it should get shared to the group manually. (this can be a DM)

@xuv Lack of a good top cut is 100 emoji your main problem here. Otherwise it looks p good! It exploded out the side, and the top firmed up before you could get more rise with all the pressure escaping out the side.

@grey Yep. I always wondered what these cuts were for. They looked to me as an esthetical thing, but I knew I had this wrong. Now, I know. :)

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Merveilles

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