Just wanted to send off a quick "Thank you!" to the authors. I moved to the US from Germany and have for years tried to bake breads that come close to the breads I grew up with. With this book I was finally able to come very close to the taste and texture I've been missing. Got the book from the library originally and just ordered my own copy. I look forward to the new whole grain edition coming out later this year. I've been using an older tupperware container I had for the dough and I just don't close the lid all the way. I've had an old pizza stone that now is finally getting use since I'm baking a fresh loaf about every other day.
I seem to be having trouble getting an even gluten cloak, resulting in a finished boule that resembles the Elephant Man's skull (although infinitely more delicious). Could it be that my dough is too cold? My wife likes to keep the fridge temp waaay low. Any advice will be appreciated! Thanks in advance.