Ok, I went with the one @thirdeye pointed us to.
Plan on spending a whole day with all the rising time ( I got started at 9:30 and didn't bake until almost 7:00), but it was worth it.
This is a keeper. Soft interior and somewhat chewy crust but not a hard crust.
Dan
P.S. I made my top cuts like I would a sourdough, but 1/4" would be plenty.
Plan on spending a whole day with all the rising time ( I got started at 9:30 and didn't bake until almost 7:00), but it was worth it.
This is a keeper. Soft interior and somewhat chewy crust but not a hard crust.
Dan
P.S. I made my top cuts like I would a sourdough, but 1/4" would be plenty.
