For my second try at a single large loaf rather than two rather flat ones, I only made two little changes: I left the dough ball substantially wetter than usual, and on a hunch I reduced the olive oil in the recipe* to barely a single glug.
And that seems to have done it.
Now the test…
The acid test…
For the win!
*I haven’t posted my bread recipe in a long time and it does tend to shift with time. For example it’s got cheap olive oil and about 15% ground wheat berries these days and I’m pretty sure that isn’t documented on the blog. Need to remember to take some pics next time and fix that.