The Bread is made from Ken Forkish book. The recipe is called "Field Blend #2"
I followed the recipe step by step, except I fermented the bread for 36 hours at 38 degrees F, and baked in a Romertopf clay baker (I'm questioning if this clay baker leaks steam).
Vic
My opinion, Vic, is that you are an amazing baker! Your bread looks fantastic, yummy, great. Good for you!
In my opinion it looks great. Lovely evenly aerated crumb. Beautiful.
I’ll join in Vic, that bread looks wonderful, perfect, you should be proud!
Benny