I've been doing a lot of bread baking lately with my starter, and I finally tried the recipe in the bread book I got for my birthday. It was similar to what I usually do, but with some differences like creating a sponge overnight and using part wheat flour in the dough.
Once the dough was made, it had a familiar hydration level and got the usual set of turns instead of kneading.
Baking was different too because I used a dutch oven instead of a sheet pan. Having the lid on for the first twenty minutes gave the loaf the steam it needed to create a beautiful crust.
The final result was quite satisfying; a tender crumb, crisp crust, and good taste.
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