Bread-Bakers v107.n003.6

For what it's worth, my wife has been making this bread since we 
first saw it in the New York Times, and each has been a great 
success.  She uses Canadian all purpose flour (we are in Ottawa, 
Canada) and Fleishman's instant yeast and bakes the bread in our 
French ceramic tagine, made by Emile Henri.  The only initial hassle 
was in the bread dough sticking but that has been resolved with time 
and experience and more flour when working with the dough.  The crust 
is crispy and the crumb is very chewy as we like it.  The flavour is 
mild, but not bland, and we are happy with the results.

Peter