The chew is indeed insane. Making tuna fish sandwiches as we speak.

This is great! Thank you!

This is a great idea. I'll have to try it!

Yes! I have the Komo too! Walnut. I absolutely love it. It's one of those things I couldn't ever have imagined using as much as I do but it's changed everything.

Thank you! I actually use half fresh milled hard white and half organic bread flour. I get both from a local mill in Utah called Central Milling. I've sifted myself but it's so time consuming without a machine to do it for me. Maybe some day!

Same loaf, different angle. Much patchier than normal. Dark and light spots. We'll still eat it though!

The bulk ferment also moved much faster than I'm used to and I fear this loaf over proofed but we're making it work!

It does claim to do meat but I imagine doesn't do heavy duty stuff. It's pretty lightweight.

It came out of the fridge pretty jiggly. I'm just glad it didn't collapse.

I use half bread flour, and half fresh milled for most of my breads. I've experimented with sifting out the bran in the past but for me it's time consuming and messy without the proper equipment. Hopefully one day I'll have money and space for a big sifter.

Oh my goodness long day but this being the first thing I see when I opened bluesky just made my weekend. Congrats! Look at that oven spring! You're an artist!

Glad to see you're moving forward and feeling better! You can do this! Excited for you.