Sorry I really can't be arsed to post this whole recipe, just wanted to show off my accomplishment. The recipe is from Paul Reinhart's Whole Grain Bread recipe book. Its the Transitional Multigrain Hearth Bread. The first time I made this recipe, I made it in the shape of a baguette. The crust was so hard, it was pretty much inedible. This time I made it in a boule shape. I know the crust is supposed to be crunchy but its still a bit too crunchy, but this time it is definitely edible. Please if anyone knows any reason why my crust might be coming out a little too hard, please write me and let me know. I don't know what I am doing wrong.
