So I think I finally figured out how this thing works... well, well enough to put up some pictures and some text around them-- this is how my 66% hydration (3 1/3 cups of bread flour and 2 1/3 cups of water?) came out.
The fork is to show how runny the dough-batter is. I kneaded for about an hour-- though i could have stopped after 45 minutes, and I think this is what I ended up with (I took the pictures a while ago so I'm not really sure)
Okay now I get it, that was when I started to get tired of kneading. After an hour, it looked like this:
hmmm... yeah, i'm such a mess, all my pictures are a mess i'm not sure what's from what-- anyway, i'll get to the good part--
so i baked the bread and this came out:
A sad flat little spaceship of a baguette... pitiful, oh pitiful, feel so sorry for me, as aretha would say. And then:
MY BEST CRUMB EVER!!!!! It's not the best thing I've seen on this site, but it's the best i've managed to do!
and of course
Proving, to me at least, that it's what's on the inside that counts :)