I’ve made the olive bread a third time now, and each time, I can’t seem to get a crisp crust that lasts (This goes for all my breads actually). 2nd thing is that the loaf is never quite the size that Rose specifies (6.5x3.5 inches). Mine is more like 7.5x2.5 inches.
I use a baking stone. I do the ice cube steaming technique.
Does anybody know how I can get a crisp crust that lasts, and also a higher bread?