Finally got the sourdough crust right

It took six tries and three failed loaves that tasted like dense bread bricks, but today the crust cracked just right—shattering with that clean, hollow sound when you tap it. I kept the oven door closed for the last ten minutes, which felt like cheating, but it worked. My dog sat by the oven the whole time, watching me like I was performing a ritual. I don’t know why this matters so much, but it does. Small wins, I guess.