Crunch
I've graduated from sandwich breads to hearth breads. Yesterday, I baked pain à l'ancienne baguettes, which were quite tasty. Today, after letting it ferment further, I baked ciabattas from the same dough; they're still cooling.
One baguette and two ciabatte, chillin' on the rack:
Close-up of a ciabatta:
Mmmmm. . . .