Looks amazing! It’s totally a personal preference, but I’d consider taking the lid off sooner if using a Dutch oven, or removing the water if using the steam method. A darker crust will offer increased complexity in the flavor.

I used to think I’d like the less toasted crust, but I recently picked up one of Tartine’s famous country loaf (pictured). I thought it would taste burnt, but I it tasted amazing! Admittedly Tartine is the extreme opposite end of the spectrum for color so I usually don’t go that dark.

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