Loaf #5

Okay, so today's first loaf is actually two loaves, but it's made of a single batch of dough, made according to the Loaf #3 recipe. I didn't want to fill a pan too full, so I used two pans. Fermentation time was 13 hours and proofing time (in the pans) 6 hours. No oil was used this time. Baking took about an hour in 200 °C with a water pan in the oven; crumb temperature was about 90 °C when the pans were removed from the oven.

ETA: Lovely texture!