Many artisan bread bakers believe that the darker the crust, the richer the flavor (inside and out). Also, Steve says, “Most of the flour we bake with is ground just before we’re ready to use it, for maximum flavor and nutrition – when it first comes out of the mill it drinks up a lot of water, and we capitalize on that. But if you’re going to use higher hydration, you have to bake it dark, otherwise you’re going to get a gummy crumb.” Barb@KAF

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