my best loaf yet :)
it had large, uneven pockets of gas in the dough, was not dense at all
making free-form loaves will probably require more fermentation time. this entire process has been taking a long time, probably since my house is so cold (around 55 degrees)
however, the bread pan method has been working out really well! the loaf is much easier to cut as well, and it cuts down on the time i need to wait for the bread to rise! :)
