I blindly followed the recipe ignoring Reggie's comment about the
lack of salt. Turned out well but I did not like the salt lack. Went
back to the URL and found that the bread was advertised as salt free!
So try it with some changes. Recipe calls for 1 ounce of active
yeast! Here is my recipe:
2.25 cups AP flour
0.25 cups WW flour
3 tsp instant yeast (or try less)
1 tsp salt
1.25 cups warm water
Mix dry ingredients, add water. Mix to form loose dough. Turn out and
knead for 10 min (or 4 min in stand mixer with dough hook). Place in
oiled bowl, cover tightly, let rise till doubled.
Turn out on floured surface, flatten into very thin oblong and roll
up like a jelly roll. Flatten again and roll out into a 1 in thick
oblong. Roll up again then tuck ends together, pinching to seal, then
roll around to form a smooth ball. Place this ball in the middle of a
sheet of parchment paper, fold up the sides of the paper and wrap up
in a towel so that it is reasonably sealed. Let rise for about 1 hour.
Place a large Dutch oven with lid in your oven and heat to 400 for at
least 30 min. Lift the dough by the edges of the paper and place in
the hot Dutch oven (use mitts!). Return to oven and bake for 40 min.
Using the Dutch oven (adopted from no-knead recipes) avoids water
spraying steps and seems to provide enough moisture.
Harold Chapman