I am new to the bread baking scene, and just attempted my first breads from the Hammelman book. I don't have a stand mixer so I knead everything by hand and bake on a stone. This was my first time using 12+ hour preferments.
The first is the honey wheat bread using a pate fermentee. My slashes aren't very good (need a sharper blade), and my round loaf forming could have been a tad better. The honey made the crust take on a dark color very quick, but its not burned or anything.
The next bread I made (At the same time) was my first Ciabatta with olive oil and toasted wheat germ. I managed to keep a few large air spaces but had some issues with the bread sticking to my peel after the final ferment.
Any feedback is appreciated!