Today’s round loaf different again crisper crust more even texture a twenty four loaf from the time dough was started to the time it was put in the oven. Proofed overnight in the fridge for 12 hours it looked good not quite doubled. Preheated oven with Dutch oven in at 460 degrees placed loaf in. Slashed it sprayed with water lid on into oven and reduced temperature to 440 degrees for 25 minutes then lid off for another 25. Top was getting a little to dark so slipped a piece of tinfoil on top to deflect . Worked well. A little finer crumb I thing the proofing overnight might be the trick.
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