I received Sam's book as a gift and have been enjoying the read immensely. I immediately tried the stirato as it seemed within reach of a beginning baker. I made three loaves rather than four and baked them on a KA baguette pan (the holey kind). Wow! Fantastic loaves. Not quite as open a crumb as your photos show, but I may have been too hard on the dough when shaping. Sam -- thanks for writing this beautiful book. Hope this blog will lead others to read it as well.

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