Seeded Sourdough. I am posting for comments - does the crust look right? Is the color correct? Does the rise from the cuts look ok? After reading Nancy Silverton's book, "Breads from LaBrea Bakery," I wonder if my crust isn't rich enough looking and whether my slashes are not formed properly (too sharp, not enough rise, etc.) Any comments?
The bread is wonderfully tasty. If I put water in a dish in the oven at the beginning of the bake, the crust is rock-hard. If I only spray water in (gas oven), I get a wonderful thin, crispy crust that cuts nicely. I love baking!