This is a delicious bread, with lightness and depth in equal parts. Thanks, PJ Hamel!
I have a question: By half an hour, the crust was dark and the temperature was 206; I had to take it out and not wait for the 45 minutes of baking. The core of the loaf is a little too elastic, but the taste is superb. I wonder if my starter was a bit too robust (is that possible?) because when I compare your picture of the final product to mine, mine is at least an inch taller. I am thinking that next time I may put a little foil tent on the pan the last 15 minutes. Thank you again!

• Reply