Made this dough 2 nights ago --- Baked first loaf last night -- although the loaf I baked 24 hours later tasted good it did not have the same texture as in picture. Here is what I did: First I did measure flour and water by weight. I mixed the dry together in my Kitchen-aid and then added the water. Mixed briefly and then kneaded 2 minutes with dough hook. When i pulled off a piece of dough the next evening to bake it was very wet -- could not really get it to fold so i tried to shape it. Turned out to be a wider and flatter "log". I ended up letting it rise for about 2 hours. I did bake it for a full 30 minutes after spraying the dough. I did get a thick crispy crust. the next day the crust is softer and the crumb is sure chewy. I wonder if i need to cut back on water a bit or add a little more flour so i can shape it and knead it better. Does taste good though. Wayne, try cutting back on the water, as you suggest; sometimes the hydration (balance between flour and liquid) just tips a bit too far towards the liquid side, resulting in difficulty shaping and flat loaves. As for the crisp crust - there's no solution to that dissipating after a few hours. Your best bet is to "refresh" the bread right before serving by tenting it with foil, and heating for about 10 minutes in a preheated 350°F oven. That should restore its lovely crisp crust. Enjoy! PJH

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