I baked my first loaf of sourdough bread last week using homemade starter and KAF’s Rustic Sourdough Bread recipe (which also uses commercial yeast). I baked one loaf in a Le Creuset Dutch oven preheated for 30 min and lined with parchment paper. It was delish but the crumb was dense and didn’t have the lovely holes pictured in your steam methods! I would like to try your extra tangy sourdough bread recipe baked in my Dutch oven this weekend. Do you have any tips to ensure the bread crumb is less dense? Can I bake the entire amount of dough in one boule in the Dutch oven? I really don’t want to bake two loaves. You helped me before with my sourdough starter and I finally got that figured out! Thanks so much!

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