I was really impressed with how the trail held up after all that rain last week. The path was mostly dry with just a few muddy spots near the creek crossing. We started around 6:30 in the morning and had the trail to ourselves for the first two hours which was amazing. The canopy provided plenty of shade so even by midday it felt comfortable. We took the loop that goes past the old fire tower and the views from the top were incredible. You can see the lake clearly from the east side. I would suggest wearing boots with good grip because there are some rocky sections near the ridge. The wildflowers were out in full force along the meadow section and we spotted a few deer grazing near the campground. We packed sandwiches and ate lunch at the summit. The whole hike took us about four and a half hours with breaks. If you go next weekend try to arrive before 7 because the lot fills up fast. I am already planning to go back next month to catch the fall colors.
HARBOR FREIGHT

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The dough turned out better than I expected after letting it rest overnight in the fridge. That slow rise really develops the flavor and gives it a nice chewy texture. I used a mix of bread flour and a little whole wheat for depth. The hydration was about 75 percent which made it a bit sticky to handle but the crumb came out open and airy. I baked it in a preheated Dutch oven at 475 degrees for 30 minutes with the lid on and then another 15 with the lid off. The crust got beautifully browned and crackled as it cooled. My family ate half of it within an hour with just butter. Next time I might add some rosemary and sea salt on top before baking. The recipe made two loaves so I froze one for later. Let me know if you want the exact measurements. I would also recommend using a kitchen scale for accuracy. I tried it once with measuring cups and the results were much more consistent when I weighed the ingredients.