Crumb

I tried a new technique for making bread and ended up with one of the best crumbs I have had in a long time. The technique was way simpler than how I usually do it. Most of the time, my rustic breads require a starter of sorts that sits over night. For this bread, the whole dough sat over night in the refrigerator. The result was a chewy bread with big pockets of air and a thick crust.