From Reinhart's The Bread Baker's Apprentice...
Beautiful, soft crumb with exceptional flavor.
Everytime I make those they are usch a hit. Yours look absolutely stunning!
beautiful bread, would you mind posting the recipe/formula some tips on how you got such great oven spring?
I don't think I can post the recipe because it's from Peter Reinhart's book, The Bread Baker's Apprentice. If you have it, it's on page 278. If one of the mods could verify my assumption, I would appreciate it. I did follow the recipe to the "T" which is why it turned out the way it did. I also used Montana Sapphire flour for this recipe, which is not available everywhere, and russet potatoes.
Do an internet search. It's out there...or at least somebody's "take" on it.