Oh, this looks fantastic! Now, in Jim Lahey's recipe, it looks like he lets the dough rise after its overnight rest, where it doesn't look like there's any additional rising in the method here—does that mean that your version makes an even more rustic crust? Frankly, I didn't see the need for any more rise - I wanted to stop that flavor profile right where it was. And it doesn't really rise, anyway; just seems to spread and flatten a little. Not sure what "more rustic" would be, so can't answer your question! :) PJH

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