I prepared the third loaf on Saturday - a mere 5 days after making the batch. I didn't notice and sourdough notes in the final loaf at all, I guess these take longer to develop. Anyway, here's what it looked like.
The crust was great, but the shape was more like a calzone than the large ball I'd hoped for. Perhaps the wet dough method is just not up to making a tall loaf. Here's a cross section.
As you can see, not quite fully cooked. Just 5 or 10 more minutes would have completed the job.
A couple things I did learn from this experience. Baking bread on high heat with a pan of water in the oven is a great way to go. Good bread can be made from just water, flour, salt and yeast.
But I want bread that will be suitable for sandwiches. Duncan needs sandwich bread, and I don't want to send him to school with a lunch of preservatives if I can avoid it. So I went out and bought some bread pans. I whipped up a batch of the same dough I used. Here's how it went.
The wet dough
After 50 min rising
30 min later