This Sunday found me again with no poolish or biga for an artisan bread so I went to what has become my default bread.
I changed it up a little by adding wheat flour and an egg wash with sesame seeds to the top.
I think we waited all of about 2 minutes this time before we cut it.
If you'd like the recipe, check out this book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Warm homemade bread > chocolate cake!