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Nathan Whitehead

That looks just like a batch I made over the weekend! I made two batches, and the second one turned out better. The difference: the second batch stayed in the oven longer to get browner. It changed the texture dramatically to be much nicer, it was like a whole different bread.

My hunch about what's going on: the extra sugar from the long slow fermentation makes the crust carmelize and brown quickly, which fools you into taking it out too soon.

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