I could swear the dough somehow knows when my heart isn’t in it and I am just going through the motions. Still tasty but not what I wanted. Fluffier than last time which I attribute to adding less flour during kneeding and not letting it sit as long in braided form.
The top of the bread is covered in a mix of pumpkin seeds and almonds.
Almond flour so far has been a kitchen nightmare for me. Right now I am keeping it to 75 grams and that doesn’t seem to wreck havoc with the final rise anymore. I am going to finish the bag and use almond extract moving forward.
Edit: yeah just noticed you were right. I am at 10%