Norteño eating

I've been baking sourdough bread at Estella's Cafe now for more than a month, and I'm having a great time. I started baking sourdough bread at home about a year ago out of frustration, because there was not a good sourdough loaf to be had in this city (Las Vegas, NM.) The breads which have been baked locally are almost exclusively sandwich-type loaves in the Wonderbread tradition, which is to say soft, smushy, characterless things that you could likely compress into a doughball smaller than your fist. . That's not my kind of bread. Here's my criteria for a decent loaf. 1). The crust should be dark and substantial. Not burnt and not bulletproof, but it should be boldly and unashamedly crust. Crust carries much of the flavor of the bread, and the taste of a good crust has notes of coffee, toast, yeast,perhaps even dark unsweetened chocolate. Those flavors don't develop until the crust is dark. Wimpy, pale, soft crust is not a sin, that would imply some carna