My 2-week winter break started last night!
I was happy so I baked 3 kinds of bread last night.
2 loaves of French bread, 4 cocoa bagels and a batard.
I use regular instant dry yeast (fermipan red) for french bread and bagels.
The batard was made with Japanese natural yeast.
Crusty crust and fresh crumb with good holes.
I have to say "Thank you very much!" to my special yeast.