Baking

Here are a couple more baking attempts.  Apparently, the flour makes a huge difference.  These are store brand flour.  Friends have sworn by stone milled flour that they mail ordered from a local mill.  I will have to give that a try.

Baked in 500F for 10 min, then reduced to 400F for another 20.  Oven pre-heated to 500C with a pan of water.  Bread had bits raw dough in the middle, but crust was really tasty.

Baked for 45min at 400F with pan of boiling water, no preheating the oven.  While the entire loaf was fully baked, the crust was not as crusty.