Finally got the sourdough crust right

After eight months of sad, dense loaves and one very dramatic collapse in the oven, I nailed it today — a crackle of golden-brown that sounds like dry leaves underfoot. The secret? Letting the dough rest for an extra hour after shaping, then slashing it just before the final rise. Not because the recipe said so, but because my dog kept staring at me with that 'you're doing this wrong' look every time I rushed. Small wins, but they matter.