More Bread

This time I remembered to cut the slits in the top. That way the crust can expand more. Or so they say.

What is nice is that about 5 minutes after you take the finished bread out to cool, it's just sitting there, you hear the crust making cracking sounds as it sets. I like that.

I must check what it costs me to run my oven on high for say an hour, to do this. Probably more than a loaf costs at the shop.