I hand kneaded my bread. It rose unbelievably in the oven! Like twice as high as any other loaf I have made! And to think I was worried my starter might not have been active enough! My timeline was, Mix first ingredients - sit 4 hours Refrigerate overnight (9 hours) Knead Rise 4 1/2 hours (was away from home) Shape into 2 loaves, rise 2 1/2 hours (they rose a LOT) Brush with water. Slash. Bake. So my only complaint is the crust is not very crispy, it is crispy but so thin. The loaves are light and airy but don't have any real holes in them. I love the bread and will make it over and over but was wondering about the crust/holes? Thanks for the awesome recipe!

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