Continued - Thom Leonard's Country French // Maggie Glezer, Artisan Baking

And here we are. This is a big (4-pound) loaf -- about as big as my baking stone could possibly handle, and definitely bigger than any bread-storage box I own. The speckling on the inside comes from the cereal (see previous post).

I'm proud of those large open holes -- this dough was on the slacker side, and that, plus the size, made it challenging to handle. I'm very pleased that I managed to move from couche to peel, to slash the top, and get it onto the stone without degassing or deforming.

Here's what it looked like out of the oven (it's at least a foot across):