Better The Second Day
I baked a pretty straight forward rustic Italian loaf yesterday-I used a biga as a preferment, and Caputo type 00 flour from Italy. The bread was good last night, but today it was much better. The crust was chewier, and it seemed the flavors were more developed.
I wonder if this was due to the 00 flour which I've previously only used for pizza, or maybe because I only let it cool about 50 min or so. Maybe the flavors just matured-I don't know.