Sometimes you just have a good bread day.
This was made with the New York Times/Sullivan Street Bakery/Jim Lahey no-knead bread recipe, or an approximation thereof.
I used white high-gluten bread flour and Lowan instant yeast. (Ordinary plain flour actually works just fine.) I did the second rise in the bowl - doing it in a tea towel is a complete pain in the arse, no matter how well floured or cornmealed it is. I baked it in a well-preheated Le Creuset oval Dutch oven, which was placed within the oven of a beautiful shiny strokable new Lofra 900 mm dual-fuel range.
