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I'm one of those folks who never really did much baking until being trapped inside by the pandemic. I was lucky to get my hands on some yeast in early April and I've been making a variety of baked goods since then.

This is Anadama Peasant Bread. I got the recipe here, but it's originally from Bread Toast Crumbs, by Alexandra Stafford.

ETA:

I forgot about my questions.

1. The loaf has a ragged edge. Is that a blowout? Should I try to score the bread next time, even though it's a really wet dough with 92% hydration?
2. The top of the loaf shows some yellowish spots and streaks. I thought I mixed it well before the rise. Any idea why I see the color variation?

I'm one of those folks who never really did much baking until being trapped inside by the pandemic. I was lucky to get my hands on some yeast in early April and I've been making a variety of baked goods since then.

This is Anadama Peasant Bread. I got the recipe here, but it's originally from Bread Toast Crumbs, by Alexandra Stafford.

ETA:

I forgot about my questions.

1. On the edge of the loaf there's a ragged edge. Is that a blowout? Should I try to score the bread next time, even though it's a really wet dough with 92% hydration?
2. The top of the loaf shows some yellowish spots and streaks. I thought I mixed it well before the rise. Any idea why I see the color variation?

I'm one of those folks who never really did much baking until being trapped inside by the pandemic. I was lucky to get my hands on some yeast in early April and I've been making a variety of baked goods since then.

This is Anadama Peasant Bread. I got the recipe here, but it's originally from Bread Toast Crumbs, by Alexandra Stafford.

ETA:

I forgot about my questions.

1. On the edge of the loaf there's a ragged edge. Is that a blowout? Should I try to score it next time, even though it's a really wet dough with 92% hydration?
2. The top of the loaf shows some yellowish spots and streaks. I thought I mixed it well before the rise. Any idea why I see the color variation?

I'm one of those folks who never really did much baking until being trapped inside by the pandemic. I was lucky to get my hands on some yeast in early April and I've been making a variety of baked goods since then.

This is Anadama Peasant Bread. I got the recipe here, but it's originally from Bread Toast Crumbs, by Alexandra Stafford.

I'm one of those folks who never really did much baking until being inside for the pandemic. I was lucky to get my hands on some yeast in early April and I've been making a variety of baked goods since then.

This is Anadama Peasant Bread. I got the recipe here, but it's originally from Bread Toast Crumbs, by Alexandra Stafford.

I'm one of those folks who never really did much baking until being inside for the pandemic. I was lucky to get my hands on some yeast in early April and I've been making a variety of baked goods since then.

This is Andama Peasant Bread. I got the recipe here, but it's originally from Bread Toast Crumbs, by Alexandra Stafford.