I couldn't believe this came from my oven. Somewhere between an Italian and Sourdough in consistency, with an amazing crust. Toasts great too. I halved the recipe and then made two smaller loaves. Did it on my Williams Sonoma pizza ceramic with the parchment and I put a little oil on my hands when forming the two loaves. Crust was amazingly crunchy. Perfect. I have given some away and everyone raves...

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