What went well?

Per Liz's (my wife's) latest idea, I tried using 10% cornmeal in the dough. The result was a crust that actually fractured more eailsy and had more "crustiness"/was less hard despite the burnishing that I love in this procedure

Baked: October 3rd, 2020
Posted: October 7th, 2020

Other notes

I have been using Fred's recommendation of the parchment to lower into the dutch oven. (forgot to log the previous two bakes - oops!) This time I decided not to bother cutting it cause I really didn't care, and the resulting folds did affect the shape a bit (which you can see in the image). I guess that's what I get for cutting (hah! it's funny because it's not true) corners.