Artisan Bread
10-hour room temperature fermentation. 8-hour first rise, 2-hour second rise. 1/6 tsp active dry yeast, 3/4 tsp salt, 3/4 cup water for 1 1/2 cup flour.
The bread finally cooled down completely and I torn into it! So fluffy and crusty. Tastes like heaven when dipped in awesome extra virgin olive oil. A good bread knife I have not. Look at it hiding behind the slices of bread in shame. Shame on you, knife!
*knife whimpers*