The most important thing in bread is flavor, what you might call the inner beauty of the loaf…A beautiful loaf, burnished brown on the outside has a solid but not impenetrable crust, subtly blistered with tiny fermentation bubbles that say, this is a loaf of integrity, a loaf made with care and with time…Pull apart this perfect loaf and you’ll find that the texture is elastic but not rubbery.  This comes in part from its long, slow rise…The crackle of the crust is the first thing you notice, not just from the bubbly outer skin but from the thin, caramelized layer of crunch.  This is where you find most of the flavor―You taste the time and sweat it took to make this loaf.  You taste perfection.