Dear :dolphin:, this bread came out AWFUL. The outside baked fine, but the inside was some sort of really gross oatmeal texture, and it tasted like.. flour because I barely used any salt.
But despite all these shortcomings, I felt proud. Almost radiant even. I learned to test small, (quite literally) read the room, and acknowledge my shortcomings so the next go around will probably had an actual loaf-life substance. It was refreshing to allow myself to fail like this, and now I’m looking forward to taking this mindset elsewhere and see what emerges!
Also thank :dolphin: tonight was potluck night, or else I would have starved otherwise :sweat_smile:
Also quick note: I have no idea how this is “French” bread. Maybe I’m just not cultured enough to understand :smirk: :