*If you're worried that the top of your loaf is getting too browned during baking, you can place a piece of tented foil over the bread during the last 20 minutes of baking.
*If you don't want any olive oil flavor to interfere with the taste, make sure you use a light and mild olive oil, the kind you would use for sauteing instead of the more assertive oils that you use for dressing, dipping and drizzling. You can also substitute in your favorite oil.
*The bread should be completely cool before wrapping in foil to store. Otherwise, steam could build up while it's wrapped creating a perfect environment for mold to grow.
*I keep the bread up to 3 days at room temperature. If I think I will be storing it longer, I'll either refrigerate it or freeze it. Generally, it doesn't last more than 2 days in our house.
*I use the spoon and sweep method for measuring flour. Fluff the flour, spoon it into your measuring cup and then level it by scraping across the top with a straight edge. Too much flour will ruin a recipe, so take time to insure that you're measuring correctly.
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