Another Loaf

The fun bread experiments continue. I'm still following the Mark Bittman-Jim Lahey instructions, but instead of flipping the risen dough into the dutch oven, I put parchment under the dough and lift it into the pot by the paper's edges. This way, I can also slash the top of the loaf before the rise. Almost as fun as eating the bread is listening to the crust crackle as it cools. I also follow some of the modifications, adding a few drops of vinegar and using very hot water, but still let the dough rise at least 12 hours.