I could not post a picture in the comments section, so I will just compose a new post. The bread does indeed have a very Italian taste. It is very similar to the hearty Turano loaves. The taste largely comes from the starter dough, which for Italian bread is called a "biga". This started in a very wet version of the dough that rests from anywhere from 6-24 hours at 70 degrees. The temperature of the dough has everything to do with the taste, at different temperatures, different types of byproducts are created by the yeast which is what imparts distinct flavors to the bread. The amount of air in the loaf comes from 2 things. The higher water content of this dough (78% hydration) results in a chewier, more air filled crumb. Also, there are about 5 rises in the process, where the dough is stretch and folded gently to maintain as much air as possible. The final rise takes place in a rising banneton (for me is a colander) lined with a floured cloth. It essentially becomes a big bubble that you have to be very careful not to pop. The crisp crust is created by high wet heat made possible by a pan of ice cubes below the stone. The picture here is the second load which I rushed for the sake of sleep, so it isn't very "airy". To do it properly, it takes about 10 hours, minimum.
