Proud of this bad boy. The second loaf I’ve ever attempted and this came out ten times better.

I hand kneeded the fuck out if him for a good half an hour. Did a slow rise in the fridge overnight. It then took about 1h and 10 minutes for the second rise in the tin this morning because of how cold he was.

It was difficult not to cut right in to the little guy but I held off until he had cooled.

The inside is chewy and delicious, the outside is super crunchy, bitter and complex. Next time I think a little bit more salt and sugar, this was 500g of flour with 2 tsp of sugar and 1 1/2 tsp of salt as well as 30g of vegan butter.

I sliced him down, made a couple pieces of toast and had him with a creamy scrambled egg dip. This recipe here if you’re interested. https://youtu.be/uX-Y513ohbc