I was worried about this bread when I took it out of the oven – it seemed spongey rather than crusty, and I was afraid, because of the hot weather, that it would be like a sour dough loaf I baked last fall, on a hot day, that came out big and overblown and white.
Next morning, though, this loaf had a crust, and made really good ultralight toast.
The too-brown, too-thin lemon pie benefited from a night in the fridge, too – you can see that the filling is set – but the crust is stuck to the bottom of the pan because it leaked.
