crusty boule

I’m getting closer, but still working on mastering artisan bread making. The crust is crunchy, and the inside “crumb” is bouncy this round. I’m going for a bit more crunch in the crust, and bigger holes with a chewier interior next.

I’d love to master a great sourdough flavor, too. Mine is a tiny bit sour, but lacks the depth of flavor and slight tartness of a great artisan sourdough. Plenty of winter baking time left for practice, fortunately!

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