Frst photos of a loaf from my non-stick adjustable pan.

Note the "Ears"

The crumb.     The texture when toasted is unlike any bread that I ever tasted.  It is very crusty all the way though.

I really like it but I don't know why it comes out thaqt way.

Recipe:  4 cups APF, 2 cups water, 1-1/2 tsp salt, 1/4 tsp yeast.  No knead.  14 hour ferment.

Baked 40 minutes with steam at 475* F.