A crusty grin and bleary eye

Sour dough plain loaf and a bleary eyed fig and fennel baked this morning, neither are too crusty. I cooked both longer with the lid on (in a large le creuset pan - Dutch oven thinking) to see if it's possible to lessen the crust only because John isn't keen.

Using a sour dough makes for a lively discussion around these parts at times - with the local artisan baker turning out dozens a week; some say point blank they don't like sour dough and over the years I have tried some strong stuff, not good. Others think they don't like it without a taste and a few can't cope with the crust, too hard, crisp or tough. In my opinion the crust is the best part. But.... the baker can sell all she can make in a week proving (I know) a good number of people do like it.