Hi I'm certainly not a bread expert but I've been baking this bread since Nov., probably at least a doz. times and i've done some experimenting(like everyone else). The first couple times I followed The Minimalists directions exactly with great results. I am using a 5 qt. LC oval D.O. and a Lodge preseasoned 5 qt. round BTWand have used AP flour and bread flour(KingArthur brand).. I then started doubling the recipe because I like lgr loaves and the D.O.'s were a little lg for single recipe. Then I started playing with my sourdough starter. I use 1/4 cup for single recipe and 1/2 cup for double (no additional yeast). Wow! What flavor and the crust is crispy and crunchy! By far the best sourdough loaves I've ever made. Along with the sourdough starter I also am using 1 cup(5 oz) of ww flour in place of 1 cup of bread flour. This last loaf I used dried cranberries and walnuts in the bread which I added with the dry ingredients. It is so delicious! I didn't get the big holes but the flavor is wonderful. Still got the great crunchy crust and surprizingly, no burnt cranberries on the outside!. I use cornmeal almost exclusively, instead of the flour or wheat bran. Love the extra crunch and flavor it really (for me anyway) enhances the bread and has been wonderful as far as preventing sticking. Actually I have had no trouble with the wheat bran or flour either. Ive been baking bread for more years than I care to admit but these last couple mos. I've made the best bread of my life because of this recipe. But what's most amazing is that so many people who have never baked bread , are now baking too. I think it's so great to see such involvement Steph
