Here’s a recipe from Sullivan Street Bakery that I tried a while ago, while I had access to a dutch oven. I tried the same recipe again with a few changes:
*I used whole wheat flour instead of bread flour, mainly because it’s healthier. i was afraid that the texture would be too tough, but this was actually quite delicious.
*I recall thinking that this recipe needed more salt, so I added some more and it was perfect.
*Since I don’t have a dutch oven, I used a cast iron skillet to see if that would be a good substitution. To my delight, it turned out good!
It does take patience for the dough to rise properly, but the crusty bread goodness will be your reward! The inside is chewy, and the outside is just the right amount of crusty softness. I ate it for breakfast for an entire week 
.
The only thing is, the bread dried out after about 5 days, probably because there are no preservatives. If anyone has any tips on how to keep the bread moist, please feel free to share!
Formula and Process created by Jim Lahey
Ingredients:
3 cups of flour (I used whole wheat)
1.5 cups of water
1 1/4 teaspoons of salt (I used 2 1/2 teaspoons)
1/4 teaspoon of instant yeast
Olive oil (for coating)
Sprinkle of cornmeal
Procedure:
1. Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon for 30 sec. to 1 min.Lightly coat the inside of second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dought rest at least 12 hrs. at room temperature (approx. 65-72′F).
2. Remove the dough from the bowl and fold once or twice. Let the dough rest 15 min. in the bowl or on the work surface.
3. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or commeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hrs. at room temperature, until more than doubled in size.
4. Heat oven to 450-500′F. Place the covered pot (or skillet, covered in foil) in the oven at least 30 minutes prior to baking to preheat.Once the dough has more than doubled in volume, remove the pot (or skillet) from the oven and place the dough inside, steam side up. Cover with the lid and bake 30 min. Then, remove the lid and back 15-30 min. uncovered.
October 8, 2009
Ah this is one of those no-knead varieties w/ whole wheat to boot.
It’s really hard trying to keep the bread moist after awhile because it’s homemade. I usually make breadcrumbs, french toast or bread pudding out of stale bread.
And yes, I burn my mouth/tongue every time I make stuff in the oven. I don’t know why I keep expecting different results