The Perfect Loaf

This is a good example of how to make a long-fermented pure levain dough that has mellow flavors and a gentle tang (rather than being sour) and a very pleasant, rustic look and taste. The chew of the crust from this loaf is particularly satisfying, and the way the crust flavors permeate into the crumb is soulful—provided you bake the bread until yo

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