This is the bread I baked on Sunday. It's my third loaf, and cleverly concealed from the picture is the seam that opened up on the back and underside. Still, it makes an excellent conveyance for marmalade and works well with cheddar and pickled eggs. These things serve to make me happy.
The rise took a little over eight hours and three kneadings. I baked in a very hot oven with a cast iron skillet filled with steaming water set on the bottom shelf in hopes of reproducing some of the conditions used in professional ovens. Next week, I may try a French rye.