..colour and blisters. A little less time might give you a crust that cracks when it's cut rather than when cooling but, as usual, dabrownman's right, it still looks great. And I reckon the sound of a loaf like this cooling is one of the privileges you get as a baker.
No crackling, no singing. Looks absolutely lovely to me. It indicates that the crust is thin enough to craze as the loaf shrinks while cooling, which isn't a problem at all.
..colour and blisters. A little less time might give you a crust that cracks when it's cut rather than when cooling but, as usual, dabrownman's right, it still looks great. And I reckon the sound of a loaf like this cooling is one of the privileges you get as a baker.
No crackling, no singing. Looks absolutely lovely to me. It indicates that the crust is thin enough to craze as the loaf shrinks while cooling, which isn't a problem at all.
Paul