The result is an incredible crumb, great tasting bread, more impressive crusts, and wonderful crust colors. (sourdoughhome.com)
The first time it was slightly underproofed so it kinda exploded in the oven (making a wonderful crust by the way, which I love in breads) as you can see in the pictures in this post. (foodblog.paulchens.org)
Mine turned out with a wonderful crust on the outside but still sooooo gooey when you cut into it. (goodnessgreen.com)