Fourth of July Bread

Whats more patriotic than a big pile of bread, homemade for an outdoor grill out?

Around 4 pounds of fresh, slow fermented, Pan a l'Ancienne loafs- One of Amy (and my) favorite breads from The Bread Baker's Apprentice, and the first loafs to baked in her (now our) oven as we migrate away from cooking at my apartment. Hardy, chewy with a good balance between crust and crumb- simply quite delicious.

-Kris