Art. Bread in 5 One and Two

So I've made two loaves of bread using the master recipe in Artisan Bread in Five Mintues a Day. The second one is better than the first, but so far the New York Times recipe wins in the Crust Category. I have enough dough for two more Art. Bread loaves, so I'll see what I can do about crisping up that crust. I know there are probably three million web pages and comments out there that discuss this, but I'll try the old screw-up&learn method on this. In the meantime, I'm sure having me some tasty sandwiches!

Comments

[carolyn]

are you making the artisan bread in the same cast iron pan as the NYtimes one? i was wondering if that makes a difference to the crust.