As many readers will be aware, I am participating in the Bread Baker's Apprentice Challenge set up by pinchmysalt
On 8-10 May, I completed the first recipe in Peter Reinhart's The Bread Baker's Apprentice. It was Andama Bread.
I made the cornmeal soaker on Friday, and this is what it looked like:
I made the dough on Saturday night and stuck it in the fridge for Sunday morning. I woke up at 6:30, took the loaves out of the fridge and put them on the counter to warm. Although the book said to let them warm up for 4 hours, after three they were ready to go.
Unfortunately, the oven is quite wacky when it comes to temperature, and even though I have an oven thermometer, I can't really control the temperature.
In any case, I set the timer for 20 minutes, turned the loaves around, and then set the timer for an additional 20. After 15, though, I checked the bread and it was overbrowned, but done, so I took them out to cool.
Here's the finished product: