Good looking loaf, in fact maybe the best looking one I have ever baked. I went free form on the measures once the mixing started. The fat in the dough came from good rapeseed oil and I wonder how much that played in the nice golden shine of the end product. I am still struggling with the bottom: it ain’t soggy but it ain’t crisp and hard either. As a Frenchman the crust is 80% of a good loaf. I am not sure how to get the bottom to cook more: do I need a stone? Can I use slate for that purpose?