The result of new techniques

Its ugly but this loaf tastes great. I used my rye starter and King Arthur recipe but instead of 5 cups white flour, it was 2 cups white wheat and then enough white flour till dough was right consistency. It was still sticking to the bottom of the bowl during kneading. It took about 3 hours for first rise. Only about 45 minutes for second rise. Oh, and this was one big loaf instead of 2 small rounds.

1- Steam needs to be in the oven for the first 12 minutes of baking. For the perfect crust, crunchy but thin.

a) techniques heard of: soaked towels in pan on bottom shelf

b) add 1/2 cup water to hot pan on bottom shelf after putting bread in oven

c) spray sides of oven every 30 seconds for the first 5 minutes, in addition to pan of water on bottom shelf

d) spray dough with water before baking and have pan of water for steam (this works fine, maybe a thicker crust)

2- Folding the bread before proofing.

a) for a round: shape dough into long rectangle, fold bottom up, then one side in, then the other, then the top up and over in half. Place in evenly floured (with a seive) baneton or bowl.

3- Steps for baking.

a) place pizza stone in oven 15 minutes before baking time

b) 5 minutes before baking time place pan on bottom shelf w/out water

c) flour or cornmeal the peel (I used a flat baking sheet, great)

d) turn out the proofed loaf from the bowl onto the peel

e) slide loaf onto stone

f) get long sleeves and gloves on and quickly pour 1/2 cup water onto hot pan for steam...sizzle

4- For next time

a) use too little than too much flour when mixing dough, that worked nice

b) spray the bowl before flouring and use a sieve to sprinkle flour in bowl

c) score the dough with knife on angle like big smiley face from side to side-saw this technique, want to know how it turns out!

d) pour 1 cup water onto hot pan, not 1/2 cup

e) spray sides of oven first 5 minutes

f) take pan out after 15 minutes

g) the house stinks from the preheated pans with nothing in them, yuck!

h) I want airy crumb, maybe its not possible with whole grain?