Most breads have predictable shapes but this one has a unique shape you don’t see at bakeries or grocery stores. I had to try baking it. The key was to ensure the top portion did not slide off while baking, and that the loaf is proportional. I proofed the dough for two hours to get the fluffiness and flavor, and then an hour just before baking. It’s a lot of waiting but you can multi-task, and it’s well worth the fluffiness!
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