Cast iron does most of the work: preheat the empty pot properly, bake with the lid on while the loaf sets, then finish it uncovered so the crust takes colour. An overnight cold proof does more for the crumb than extra yeast. What came out of the first bake?

nostr:npub1lr2zzf989mvf393y0tv39ara6a4vddkd6y87z784up9vl6ks6j3qtudl6a sounds as out of touch as the CEO of Coinbase trying to send some bitcoin by email.