Crusty Bread

A two-rise "artisan" loaf... just came out of the oven and I'm going to bed!  Will update with the end result tomorrow.  For now, the process:

Notes: I just did a third of it because I wanted just one loaf, which worked out beautifully, and I did a quarter of the flour as whole wheat.  A glug of olive oil, yes.  Measurements were a little difficult on this one, especially figuring out what to do with the yeast--I think mine is what they refer to as fast action, but I'm not really sure; I did about a teaspoon and a half, or 5g, of dry active yeast (for 1/3 recipe).  I really just need to get a bread book, all these different breads with different advice are too confusing.  Kneaded just about 10 minutes, marginally passed the windowpane test.  Rose just fine, an hour each time, plus the 15-minute pre-bake rise and just over 30 minutes in the oven.  The process is easy, it's actually very similar to the whole wheat loaf I made a few weeks ago so see how they compare?  I also did their strangely complicated loaf formation and I think I'll just stick to boules from now on, unless the result is obviously impacted in some way.  I must say it came out very pretty, with the flour and the nice slices on top.  Yay for bread, that's what I say.

UPDATE: results!  This was possibly the best loaf I have made yet.  The bread was soft and had a lovely crust; I guess the pouring-water-in steam bath idea works after all!  It didn't last super long, though, I guess it's unreasonable to expect it to last more than a week.  It was just the right kind of crustiness for eating with a meal.  Highly recommended.

Crusty Bread