In watching Eric mix all the ingredianta for this bread I see that his dough, before the 15 minute mixes and after is “smooth and kind of silky”. I have never ( and I have baked this bread many times as we love it in our house) got the same " look" for my dough, even after the bulk rise.
Any suggestions as to why this might be? My bread bakes okay, maybe a bit too dense but I think that is bulk/proof issue not this “begonning” one.
TYhnaks as usual for all your good suggestions.