Perhaps foolishly, I tried several new (to me) breadmaking techniques all at once. I followed this recipe which promised light, holey bread due to very wet dough and minimal kneading. If you're interested in bread making, watch the video linked to on that page - it's amazing. He just sort of folds the bread over five times. It takes 10 seconds. It's supposed to replace ten minutes of energetic kneading and lead to much lighter bread.
As well as a new recipe using new techniques, I also tried to prove my bread in my new cane bannetons which give this bonny spiral pattern. However my dough wouldn't turn out of them properly. It stuck and formed this strange melted appearance.
I'm a surrealist breadmaker.
But look at what happened when I cut it. That's today's Dali bread on the left, and yesterday's loaf on the right. Look how much more risen today's bread is, and look at all the big holes. It's light and easy to eat. It doesn't make your jaw ache. It's not dwarf bread.
It's a life-changing experience. I'm never making dwarf bread again. I'm never kneading again. I'll have biceps like a normal person, not like Dolph Lundgren. The bread looks weird on the outside but I'm sure I can fix that. On the inside it's beautiful, and that's what counts.