Reply #31: This bread is a huge hit at my house!

[Cass]

I've made it twice this week and its gotten rave reviews around here. The first time I made it exactly as written and the second time I subbed 1/3 ww flour. The crusts on both were incredibly good and crispy. The crumb on the first one was looser, with larger holes while the ww crumb was a bit denser. I'm going to experiment with various additions in future loaves (ground flax seeds, rosemary, garlic, etc.)

I used an enameled cast iron 5 1/2 quart dutch oven but had to cover it with foil since the lid is not oven safe. I'm going to try baking other regular knead bread doughs this way - the crust this method produced is so darn good!