Well, Margi, your bread is sitting on the cooling racks, and looks gorgeous. Can’t wait until they’re cool enough to taste.

I formed the dough into three shapes: a batard, an Epi, and a rather fancy boule with decorative ears.

I did modify your recipe to fit my procedure.

Probably the biggest change is that I use instant yeast, so adapted accordingly. And I cut back the salt to only a tablespoon.

The starter was essentially as you presented it, except for the change you and I discussed privately. That is, one cup of each flour, rather than the ½ cup your directions say. I mixed the flour and yeast and added it to the honey and water. I let it ferment at room temperature during the day, then put it in the fridge overnight.

For the finished dough I made a similar adaptation for the instant yeast. After rising I pressed it down, shaped the loaves, and placed them on baking sheets lined with parchment paper and sprinkled with semolina.

These were set to rise until doubled.

One difference is the baking temperature. I preheated to 500F. A tray with 2 cups water went in the bottom of the oven as it preheated. I then put the loaves in the oven for 2 minutes, sprayed three times at 30 second intervals to create more steam, then lowered the temperature to 450F for the balance of the baking time. Following my rule, I rotated the loaves halfway through the baking time.

Your recipe differs from the one I usually use in the amount of rye flour. Mine only uses a total of a half cup. I’m presuming yours will have that earthier flavor that comes from whole grain flours. We’ll know in an hour or so when they’re cooled.

But, if they taste half as good as they look, this is a real winner.