Well, the bread was sort of a succcessful failure... The crumb, as you can seen in the above photo, is lovely, and the texture is lovely, and the flavour (sorry, no photo of that) is lovely, but the dough was way too wet, and I couldn't really shape it properly for the final proof (not to mention that it was oozing off the edge of the counter before that) and when I finally did give up and chuck it in the oven, something odd happened to the bottom crust -- see next picture...
Yes, that's the bottom crust as it was when I took it out of the oven. No, I didn't slice it in half. So one of two things: Either too much water -- I have never worked with a dough this wet before -- or, I didn't knead it enough to start with. When I first started kneading, it wasn't really even kneading. I had this gloopy mess on the counter, and I sort of scooped up handfuls and folded them back into the gloop... After about 25 minutes, it had developed some sort of tension, and was sticking to my hands less, so I decided it was ready to rise. Perhaps I stopped kneading too soon? Anybody have any experience they want to share? For the record, the recipe is from Bread Matters by Andrew Whitley... But it was delicious, so if I can just make it a bit more handleable and sort that bottom crust, I'll be all sorted...
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