Finally got the sourdough crust right

After eight months of sad, dense loaves that cracked like old pavement, I finally nailed the crust—shiny, crisp, with a hollow drum sound when tapped. It wasn’t luck. I kept track of hydration, preheated the oven stone for two hours, and stopped over-handling the dough. The dog watched me slice it like I was performing surgery. He didn’t care about the science—he just wanted the crumb. But I did. And now I’m not ashamed to say: I’ve been quietly proud all day.