Italian bread
this is the Italian bread from Bread Bakers Apprentice, made with my Uncle's home grown olive oil. These loaves were too long for my peel and I had a devil of a time getting them in the oven. I had to cook them diagonally one at a time. The 2nd one was dusted with flour before scoring because the first one almost completely deflated when scoring. This dough was very hard to move around; it may have over proofed but I had to run some errands. I try to schedule bread in between all my other activities but sometimes it just doesn't work.
They cooked up well, and I forgot to turn the oven down on the 2nd loaf from 500 to 450 (as usual) so it cooked in only 20 minutes. The first took 25 or 30. Not much oven spring (because of overproofing?)
my shaping is getting better, but I still can't reproduce my breads at all. They all taste fine, but they are different every time (and no, not only when I make different kinds :) )