This bread recipe goes together rather wet and moist. In his procedure, kneading isn't such a big deal; slow, cold fermentation is. That is why the dough has been in the refrigerator since yeasterday afternoon. :) Baker's humor!
This bread bakes in a HOT oven @ 450 for 30 or so minutes. To obtain a wonderful crunchy crust, the dough needs steam. A pan below the rack with hot water added when the loaves go into the oven or my style.... I throw in an 1/8 cup of water and close the door. I do this three times in 20 second intervals. Be careful to protect the glass in the oven door with a towel. Now the hard part, waiting for the end result! The slashes opened nicely accenting the seed coverage. And before I could post pictures, one loaf is all but devoured.
Lisa T., I baked this one for you today. Thanks for a great book and feeding my passion for baking!