First slices in the toaster already!
Reminds me of Goldilocks ... too big, too small, just right.
As I baked the bread, I was wishing for a large wood-fired oven in which I could bake all three at the same time. Instead, I had to jockey two of them between upper and lower shelves for even baking in my small wall oven. I think I tended to over brown the top crust by doing it this way and in the future, I think I will bake one loaf at a time and leave the others in the fridge to slow extra rising. Any thoughts on that strategy?
The instructions stressed that this soft loaf be allowed to cool completely before slicing and I do understand the why ... it is a soft loaf. You need a good sharp bread knife and a light sawing motion to cut the slices without collapsing the sponge of the bread. I am thinking that the next time I make the bread, I will divide it into small loaves and bake it in loaf pans so that the crust comes up around the shape of the loaf and makes slicing easier (and fitting it in my toaster easier, too). Certainly some of the romance of the earthy round loaf thing will be sacrificed, but I think the overall handling and toasting issues will be solved in that way. Just passing this on, in case you make the bread for toasting.
Do make the bread, though!