During the bake today, I tried to push the crust further than usual. I wanted it darker and thicker. I cut into a loaf (pictured below) and loved the results. The crust was so thick it wanted to break my teeth. The moist and aromatic crumb (bread insides) provided a perfect textural counterbalance.
Each Friday I mix the bread before dinner. Rather than kneading outright, I give it turns at certain intervals to stretch the gluten and build structure. This method dwells in the land between kneaded and no-knead bread, providing the practical benefits of both. An hour after the final turn, I divide the dough and pre-shape, then give it a final shape thirty minutes later. Right now this is my favorite part of the process. It's like separating day from night, land from sea. Chaos takes form.
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