I think the trick is to let the dough rest in the fridge overnight. That extra time really helps develop the flavor and structure. I have been using a blend of bread flour and whole wheat at about 80/20 ratio and it gives a nice texture without being too heavy. The hydration should be around 75% for a good crumb structure. You want to mix until the dough is smooth and elastic then let it do its first rise until doubled. After shaping a second rise in the banneton for about an hour works well. Scoring the top with a lame or sharp knife gives it that classic look. Baking in a Dutch oven creates steam which helps the crust develop. I preheat the Dutch oven at 500 degrees for 45 minutes then bake covered for 20 minutes and uncovered for another 25. The internal temperature should reach about 205 degrees. Let it cool completely on a wire rack before slicing. That is the hardest part because the smell is incredible. I have been getting consistent results with this method and my family really enjoys the outcome.

I found that planting tomatoes in raised beds works much better than in the ground. The soil warms up faster and drainage is improved. I add compost and a bit of bone meal to the soil before planting. You want to bury the stems deep leaving only the top leaves above ground. This encourages more roots to form along the stem which makes the plants sturdier. I use cages and stakes for support because the plants get heavy when they start producing. Watering at the base is important to prevent leaf diseases. I use a soaker hose on a timer for consistency. Pruning the suckers helps direct energy to fruit production. I also mulch around the base with straw to retain moisture and keep weeds down. The key is consistent care and watching for pests early. I check the plants every morning while having coffee. The cherry tomatoes have been especially productive this season and the flavor is unmatched compared to store bought.