PJ Hamel, post author

March 7, 2018 at 8:52pm

Cynthia, you mean the final shot of the over-proofed loaf? It's partially nice natural lighting; the inherent satiny sheen of the crust really comes out. And partially the recipe itself: the touch of sugar promotes browning. I think if you make the recipe (linked from the top of the post, right under the photo), you'll get that same crust. Try it — PJH@KAF
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