Phil wrote:
>
> Does anyone know how to prevent a boule from drying out whilst
>
> tiny fissures everywhere.
>

Well the cheapest way is to take a plastic bag from the grocery
store and put the baksket in the bag and seal the top with a
twist tie.

Enjoy your crackly crust. People will now be writing you saying
that they did what you did and their crust did not get that cool
look.

Regards,

Charles

Charles Perry
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