Have you baked from Iban Yarza’s Pan Casero? What was your first loaf? Drop a comment below (or send me a photo of your crumb structure).
Don't knead like a maniac. Yarza uses the "stretch and fold" technique inside the bowl. You mix the dough, wait 20 minutes, stretch the dough over itself four times, wait another 20 minutes, repeat. This builds gluten without a stand mixer. Pan Casero Iban Yarza.pdf
A flat-lay of the Pan Casero book open to a crumb shot, next to a linen napkin, a scoring lame, and a rustic loaf. There is a moment in every home baker’s life when they realize that supermarket bread is a lie. It’s too soft, too sweet, and it stays “fresh” for two weeks. That is not bread. That is a science experiment. Have you baked from Iban Yarza’s Pan Casero
If you have the PDF, read it tonight. Mark the "Pan de Pueblo" page. Then, tomorrow, go buy a bag of strong flour. Don't knead like a maniac