Real Baking with Rose Levy Beranbaum

I hope by now you've all bought or checked out from the library Maggie's wonderful book Artisan Baking. It's worth it for this recipe alone--The Royal Crown's Tortano, which is one of my very favorite breads. I was enticed to make it by the description that it had holes the size of radishes!

A small amount of potato and honey give the crust a magnificent rustic color and wonderful depth of flavor.

There is the most minute amount of yeast (0.3%) which means that the dough rises long and slow developing still more flavor. If these pictures don't tempt you I don't know what will!