No, no more questions. I read your directions and they are clear. The only thing I am doing differently is making three baggettes insead of one large loaf. And, I will take the dough out of the machine; kneed the dough; and form three baggettes. Put them on a sheet pan with corn meal and let them rise. When they do I will slice the tops and coat them and put them into the oven. (Without a second rise.)
I will to see how this little "system' works. I want to see what kind of bread this produces.
I am also purchasing baggette pans of different sizes for my bread so they won't spread out and remain nice and tall. This will make a lot of difference.
I use a pan with ice cubes at the beginning. I like a nice crusty crust. But I would like to get more bubbles (air holes) in the bread and am trying to find out how you do that.
We'll talk again.
Will try again after this hurricane goes by!