After testing out my grandfather's amazing stone oven, I tripled the original recipe, plus the extra amount of flour suggested by the Baker and mixed in almost 400gr of organic seeds. The rest of the process went smoothly... exactly as discribed in the book, though I did give the dough some extra turns.
I don't know if the secret is in the dough or in the oven, but I was astonished at how fast it baked: 15 minutes! I saw it rise and crisp, right before my eyes. In Lisbon, the baking process took more than an hour.
Nine beautiful and perfect loaves: crispy on the outside, soft and moist on the inside.
In the end, it was a scary feeling because I had just realized that I would be very happy as a bread baker...