Question about the Scali bread recipe on your site. Does it REALLY, REALLY, TRULY produce a crust that is LIGHT (thin) though CRISP and the sheds FLAKES when you bit into it. This is THE critical factor for my poor old aging teeth. For two years I have been chasing such a crust. What effect will using a different shape with this recipe and baking in a cloche have? Thanks, Jim

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