Artisan Bread

This bread is something I picked up via eGullet, then bought the book, then had a brief moment in time to try it out. Funny. Trying out the bread I did everything wrong to start with.Mixed the yeast and salt to the flour then added water to the whole thing. Damn bread is very forgiving. Due to impatience I let it rest for only 1 hour, then shaped it, put it on the grits covered peel, waited only 20 minutes, cloched it for only 10 minutes (was a tiny loaf). This is a picture of the bread in the oven after 20 minutes. I thumped it and it sounded dense, so I left it in for another 10 minutes. damn good bread. I would have shown you a picture, but Octavio, the wood guy and I ate it. It could have cooked a bit longer. Crust was crunchy. Bread tasted great. Noticed the lack of salt. But it rose and baked. And it tasted better than anything I could buy for a decent price