Yes, a good crust is nice to have – an attractive loaf is one of the pleasures of baking. Sometimes, though, you just want to make something that tastes fantastic.
This was a wet dough (18% Spelt, 82% Canadian White), carefully slopped into a banneton to prove, scraped out again (duh – far too wet for a banneton!) and left for a while to settle down, too wet to shape properly, too wet for patterns on the top. It actually looked like an elephant turd before I put it in the oven.
I know. It’s a gift.
Gosh, but it was delicious! A bread you can eat happily on its own (and tastes even better with a dash of unsalted butter). The loaf lasted less than 24 hours.