Part 8/10:
Once baked, the bread is allowed to cool slightly before slicing. It reveals a beautiful crumb—an open, airy interior speckled with irregular bubbles, testament to proper fermentation and shaping. The crust is crisp and golden, inviting the eager baker to indulge.
The fun doesn’t stop there. The baker suggests serving the bread toasted with generous butter, perhaps sprinkled with flaky sea salt, elevating its natural flavors. Toasting in a pan provides an unbeatable crust, demonstrating how simple techniques yield extraordinary results.