The bread we serve with dinner is made daily, vaguely following the "no-knead" guidelines made popular by Jim Lahey of the Sullivan Street Bakery in New York City. It's an all day process, involving three or four cooks over the course of it's production. It is very tasty. Every now and then we have an excess, enough to put a bucket full of fresh, warm loaves out on the bar for purchase by our customers. It is hard to resist - occasionally someone waiting for a table will buy a loaf before they sit down for dinner and have it pretty much consumed by the time their table is ready!
I also use this recipe and substitute 3 cups of whole wheat flour for some of the white flour. Makes a chewy loaf with a nice crust. A variation of the recipe was in Mother Earth News a couple of years ago. I didn't realize that this was the source of Kevin's tasty bread! He obviously doesn't bake his in a dutch oven, though!
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