I have to say that this may well be the best bread that I have made. The crumb was soft and tender with nice structure, and the crust was thick and crunchy.
I followed the instructions with the exception being that I baked them on a pizza stone. After I formed the loaves I placed them on baking parchment just a bit larger than the bread allowing for rise, I then placed them on top of an inverted baking sheet. This morning I took them out of the fridge, and mine were ready in about 2 hours, I made sure that the crust did not dry out during this proofing.
The parchment made it easy to get the dough on my pizza paddle, and on to the Stone. I then slashed it and sprayed it down with water, and placed on the pizza stone, and tossed some ice cubes in to the cast iron pan that had been pre-heating for about 30 minutes with the stone.
Here are some pics of the final product, I thought they looked good, so I photographed them.
second loaf different cut
The interior.
MAC