I have not been happy with the crust on my bread. Months ago I had tried adjusting time covered and time uncovered. I thought more uncovered time would result in a crust that was more brown and well, crusty.
Last week I was distracted and left one batch covered and at a higher temperature longer. The result was better crust, but the interior was bordering on gummy. However I am headed in the right direction. And so I give you (instead of bread and roses) bread and tulips!
