Bread so nice I gotta bake it twice

So when we last left off, our par-baked bread experiment was looking a little like this.

Since today is Monday, I thawed out one of the loaves and second-baked it at 375 degrees freedom for 20 minutes above a water bath, resulting in a nice dark, shiny loaf.

The crust is a little on the crunchy side judging by the poke test, but that's fairly normal for bread fresh out of the oven. I expect that as it sits for a while it'll re-soften.

The fresh-from-the-oven taste test reveals that the flavour is divine, as expected. The crust is indeed a little on the crunchy side, but the crumb is pillowy soft. I expect these traits to even out a little as the crumb ages throughout the week and the crust reabsorbs some of the water it lost.