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The "pouring water on a heated pan" thing worked for getting a crust on my bread, but the crust is sooo bland :( maybe one day I'll pull all the elements together successfully to make a good loaf.

looking back at the recipe, I think I just under-did it with the salt. I added a seasoned salt later in the process, but too little and too late

I don't really notice it when I'm in the middle of it, but that smell of yeast fermentation is *all* I smell when I come leave and come back in.

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