I made bread to go with a salad dinner this week.
This is 100% Whole Wheat Hearth Bread from Peter Reinhart’s Artisan Breads Every Day.
It’s a fairly simple recipe. You mix the dough a day before baking. Stretch and fold instead of knead. It ferments in the refrigerator over night.
I misread the directions and let it come to room temperature in the refrigerator container rather than shaping it into loaves right out of the fridge. I shaped as the oven was heating, which resulted in some rather dense loaves.
The recipe makes two loaves. I plopped one into the lidded enamel-coated pot and the other on a regular baking sheet. They came out exactly the same size. The only difference was the baking sheet loaf had a glossy, thin crust with tiny blisters and the pot loaf had a thicker crust with a big crack. Interesting.
Both loaves have good flavor and both hold up well to slicing and there’s no crumbling in the middle. They make excellent toast.