It is done.

I rarely bake with inclusions and thought this was the trickiest bread we made this past month. Really had no idea how it would turn out, but can confirm it tastes great with a big pat of butter.

Crumb shot. Couldn't figure out how to do it in the first thread. David when you have time.

I baked this morning but had to hit the ground running today. I’m finally getting back with the final pics and crumb shot. This was a challenging bake for me I pushed the fermentation as far as I could stay awake then into the fridge she went.

This is the 1200 gram boule . Don't have picture of the process but here she is. My knife skill is not great here but you get the picture. Tomorrow the small loaf.