ain't no accident...
I had to get rid of starters and Larry's post the other day was the inspiration I KNOW he meant it to be :) I had enough bubbly weekold starter and I added that to his measurements. I added a couple more splashes of water as my KA mixed since it seemed dry and I wanted it to really slap the bowl. All went perfectly. I used my Grandmother's old blue granite roaster to bake. I have another really large one also. I have not tried this but saw the post by another TFL member and decided to give it a shot. Perfect. HUGE oven spring. I preheated my stone at 500 and then placed the covered pot on the hot stone for a few minutes . It gets hot quickly. I sprayed the loaf heavily with water and placed it in the pot and covered. Baked at 460...lowered temp ...for 25 min and uncovered for 15. internal temp 208.
We should all have such great accidents. Pics of crumb tomorrow after it cools.c
Here is the "other side of the story" LOL. My scoring failed to take into consideration the huge oven spring I would get. 
Lovely fine even crumb : 
closer: 
Comments
When using the turkey roaster method I just sat the loaf onto the stone and covered it with the bottom. Your loaf looks to have bloomed past the rim and using the top it stay covered. Lovely large loaf, can't wait for the crumb shot. Great job, Caroline!
Sylvia
Wonderful oven spring there, trailrunner! Unfortunately, my version of poultry roaster wherein i had a stone wedged in the lid ended yesterday tragically. When i placed the lid on, the stone fellonto the loaf and deflated it all the way. As evident from the loaf on the right here, which was denser than the other loaf. Though the deflated loaf was somehow salvaged, I will not risk wedging any stone from now on!
Anyway, nice color you have there!, I too can't wait to see your crumb.
Khalid
The flavor is lovely and sour and the crumb is cool and chewy texture. A wonderful bread , If I can say so.
Sylvia I heated the stone for the requisite time and then turned the proofed loaf out of the linen lined basket onto parchment and placed it in the hot roaster and covered and set it onto the stone . I had only preheated the roaster a few minutes as that metal was smokin and it takes no time at 500 to get it hot. You are always so complimentary...thank you !
Khalid: I worried when I saw your set up that the stone would fall. If you just do as I did and bake covered for the first 25 min and then uncover till really brown approx 15 more min you will be plenty brown w/o any stone on top. Also make sure and spray the loaf heavily prior to covering with the lid. Makes plenty of steam and no need for any other techniques. Also bake to 208 or so I find that is the natural stopping point when I take my breads out and check the temp. You will love this bread !
Oh also I am not looking for "big holes" but more for the texture I am getting so don't be disappointed . c
I will try baking under cover for 25 minutes, as you suggested. For the record, my intention by wedging in my stone into the lid was to creat a top heat source, was to emualate the low ceiling deck ovens that result in open slashes with artistic grigne (ears). I guess my luck ran out!
Khalid
That's beautiful crumb you've developed Caroline! I wouldn't worry about the slashing given the roaster method you employed. As you say, "We should all have such great accidents."
Nicely done,
Larry
Caroline,
There must be magic in your grandmother's blue granite roasting pan---hold onto it. The crust and crumb look truly lovely. Very nice loaf.
Howard
How big is the roasting pan and how much did the dough weigh?