Breaded

Just a note -- the bread turned out okay. Subjectively, its about 90% of the bread I first made. Good color and heft; didn't rise quite as much, and its not as permeated with holes in the crumb. I'm guessing that most of that is because the stone didn't get quite as hot -- I normally heat the oven for about twenty to thirty minutes; this time, it was about ten -- and possibly because the bread dough I used has no sugar, while the King Arthur kind has a trace amount. Either way, I'm generally pleased.