Something isn’t quite right, here.
I let the bread rise for about 24 hours and it was really sticky, so I kneaded in a cup of flour. A left it for another 24-30 hours so it doubled in bulk, then I shaped it into a loaf. Again, I waited till it doubled in bulk before I put it in the oven. When I took it out, it looked really good. I let it cool and cut into it.
HINT: the egg wash made it difficult to cut the top.
The flavor is great, but the texture is still very dense. I’m not sure what I’m doing wrong.
On another note, I condensed the chicken stock.
As you can see, I don’t have the right size canning jars, so I had to put it in the fridge. I may put one or 2 jars into icecube trays and freeze it. I ended up with 5 cups of stock, from 15.