I did get a crackle crust though

Yesterday I got a haircut and baked some bread. Note to self: bread dough
releases from floured cloth best when cold. On top of that, I think I
either over-benchproofed or screwed up the tension on the top of the loaf,
because it spread a bunch and is a bit flat. I expect an open,
ciabatta-like texture when I cut into it. We shall see.