This is the first time I've tried baking a propah artisan bread. Not a ciabatta, or a focaccia, or even the artisan look-alike no knead bread. No sir, this is the basic hearth bread from The Bread Bible.
It starts with a starter. The starter ferments for a few hours. Then you make the dough. There is a first rise. Then a folding. Then another rise. You shape the loaf. Then, a final rise. The baking itself has three different stages.
There is flour all over the kitchen counter and every single measuring equipment I own is in the sink. Oh, but its all worth it.
Served with roasted tomato soup and broiled vegetables.