re: Making Artisanal Bread

10 mins more uncovered will result in a darker loaf.

Re: tough crust, it’s a lean loaf. It’s gonna have a tough crust. That’s kind of the whole point of baking in a covered vessel—the thick crust.

I prefer all purpose flour in high hydration loaves to bread flour—I find that the bread flour makes them too chewy for my preference.

I’m still baking through the Eric Kayser Larousse book of bread. Baked the semolina loaf out of it. Nice. Minimal yeast, 100 g of sourdough starter, and 2 hr bulk proof plus 2 hr shaped rise—and it was still a little underproofed.