My first bread
...turned out reasonably OK :-)
This was basically the Pain a l'Ancienne from the Reinhart book. Made the basic dough (80% hydration) in the bread machine with ice-cold water, immediately after a bit of kneading moved to the refridgerator. After 16 hours in the fridge took it out and let it warm up on the counter for about 2.5 hours. Shaped two batards, let them rest for 5-10 minutes, and then put them into a 550F oven directly onto a baking stone. Did some spraying of oven walls with a mister, then set the temperature to 475F and baked for 24 minutes, rotating once.
Neither of the loaves survived till the evening :-)