Trix wrote:
> Here are the results:
>
> http://s187.photobucket.com/albums/x...1181262831.pbw
>
> I hope that one works.
>
> The longer loaf was set on the middle rack, cast iron omelet pan with
> hot water on the lower rack...I put the already hot pizza stone on the
> very top rack above the loaf. The oven temp was set at 505F degrees
> without convection which was probably too hot. I left the temp in
> the preheat mode. Well, this one browned! I didn't pre-cut the top
> this time...I tried to place the side that I folded up hoping that it
> would split there....It split on one lower side.
>

Nice.

I just made a loaf that looks like your first one. LOL.

It turned out really tasty and 'nutty' I guess is the word, with a nice
texture but it didn't brown much on top.

Just starter, salt, water and flour. I let it rise 8 hours, then made a
loaf and let that rise overnight 8 hours and popped it into a 375 oven
for 45 minutes. I didn't want to overcook it so I didn't put it under
the broiler to finish browning the top. Next time I will do that or try
425.

Not bad at all, but I do prefer the lighter bread I get when I add
'ingredients'. :-)

Mike