Bread

Made with Peter Reinhart's French Bread, Wet Dough, Short Knead Method recipe from his upcoming book. I substituted whole wheat for about half the flour. This must be the loaf's good side because its really a lot more misshapen than this. Adding the water to the hot pan made so much steam it set off the smoke alarm! The steam must have helped though because the bread really rose a lot after I put it in the oven. I was disappointed with how flat the dough looked when I put it in.