Second bread baked yesterday, and came out beautiful. I used the rest of the dough, so had about a double size loaf (scale is on order, so don't have exact measurements yet). I left it to rest for 1 1/2 hours or so, and baked it for 35 minutes, removing the water after 13 minutes. The crust came out a bit thicker and more crunchy than the first one, and the taste is better too (not as salty, surprisingly. Not sure why another day of fridge storage would change that, but my wife agreed with the observation too). Mixed another batch, reducing the salt to 1 1/4 T, and swapping 1/2 a cup of AP flour for whole wheat and adding 1/4 cup of water to compensate. We'll see how that works. I did remember to get some photos this time: Crust... and crumb... A better view of the crumb