Bread, bread and more bread!

Just pulled two loaves of pain de campagne (recipe from Peter Reinhart's Bread Baker's Apprentice).  I used more whole wheat flour and less white flour than was called for in the recipe, so perhaps my loaves won't have all the great big holes of artisan bread.  I have to wait a while before cutting one open to see the crumb.  They smell great.  Look good too, even if I was a little slow getting the water into the baking pan underneath the loaves to generate some steam in the baking process.  I've got to work on making that a smoother set of moves.  Once I get my camera recharged I can post some pics.