This was my first attempt at anything more than rolls or sandwich loaves where I didn't make the dough in the bread machine, so maybe the crust is a little ragged. The recipe is from "Bread: Artisan Breads from Baguettes and Bagels to Foccacia and Brioche" by Eric Truille and Ursula Ferrigno. I'm working my way up to BBA. :D
I realized my cutting mistake *after* I cut the loaves- I cut into the dough sideways rather than from the top- so my wheat arms don't have that nice split on the top. Water in a broiler pan on the bottom rack of the with a combination of ice cubes and water, then removed after 10 minutes. I haven't tasted them yet, but I thought I'd share some pictures.
Tonight's dinner is pasta, so I wanted something nice to go with it.