Just look at that crumb. This version of Hamelman's Vermont Sourdough (Brooklyn sourdough now), an 'everyday' bread with white flour and a touch of rye, may have been some of my best loaves ever. The dough was mixed and then retarded overnight in the refrigerator. Because the oven was occupied by some knishes (coming up), I let the loaves proof a little longer than usual, until I could see bubbles under the surface, and the effect was great. Next up, rye sourdough with walnuts and raisins. Obsessed much? Me?