Wow – I’m just in awe of how well this bread came out. Using overnight retardation of the rise really helped. I followed the recipe in The Bread Baker’s Apprentice. The crust came out nice and flaky and the crumb was moist. I didn’t bake it more than 12 or so minutes at 450-500 due to the top getting golden very quickly. I let it rest for 20 minutes after taking it out of the oven and it was perfect. Topped with rosemary, oregeno, and more olive oil. Pics:
Really encouraging stuff.
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