So, first time trying a twist-shape loaf. Firstly, I didn’t get the dough as smooth as I think it should have been. And then the mottled look was even more pronounced after the ferment. Had trouble getting the shaped dough to fit in the tin, and then the dough only rose to 2/3 up the tin. I did a finger test and it was overproofed. Barely any rise in the oven, and the crust formed a biscuit-like texture. Not a great loaf, but tasted nice, and the crumb wasn’t too bad. Afraid to try it the next day, I think it’ll be tough as bricks.
Made too much dough, was meant to do a 2/3 recipe, so used the leftover 1/3 to make cinnamon buns. Can’t go wrong with them.
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