By far the hands-down best tutorial and recipe I've found. I've made loaves where the crumb was open and creamy, loaves where the crust was thin yet chewy and loaves that flattened or were too inflated. But never a loaf where all the best attributes we seek combine into one wonderful loaf. I followed the recipe to the letter (as I usually drift away and add gluten or lactic acid liquid, etc.) and the cold start in a dutch oven will be my new go-to. Proves that you can teach an old dog new tricks -- Thank you! Love you!

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