I told you a few weeks ago about my favourite crusty white bread (see recipe). This is a variation that creates an even more crusty crust. You just slice the dough with a very sharp knife right before you put it in the hot oven. Create any pattern you like, be creative. I also play with the shape of the bread and the kind of flour I use. Sometimes I add a bit of rye to the white flour and end up with a ‘pain gris’. With this bread I added 10% fine oatmeal. I thought it gives a nice extra bit of flavour.