This one came out nice. Used the poolish method again.I did my best to ball up the dough before proofing it, but it still spread out in the bowl.
Also I couldn't get it off the parchment paper cleanly and wound up deflating it. I wet my hands this time and it was easier to handle, reballed it and dropped it in the hot pot. It rose higher as a result.
Whatever. It's a beautiful brown, with cracks and crevices all over. Looking forward to cutting into it tomorrow morning.
Update: NO TASTE. None. Well maybe a little in the crust. If anything it had an off taste. It looks fine, the crumb texture is fine, but it's like eating nothing.
I'm going to try one of the Peter Reinhart recipes from his Artisan Breads Every Day book.
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