johnspear ,Outstanding! Reliably delicious bread. Tip: substitute room temp beer for 1/2 of the H20 and rye flour for 1/2 of the rx'd.11y
cateagosta ,Loved this bread and the fact I could throw it together and let it do it's thing. Only thing I will change the next time I make this is I will not be baking it in a dutch oven. i'm also going to try adding some variations as I feel this is a definite go to recipe11y
sharaarnold ,I had made this in my bakering in california and nothing turnedd out as awful as this sorry just trying too help you.11y
mjlc ,I want to try this bread, but i am wondering, What does the cotton towel do, do I really need to cover with towels?11y
jackiejr ,I have been making this bread for over a year now and LOVE it. You can make so many variations--almost impossible to ruin! I have always, however, baked it on a heavy cookie sheet with parchment and corn meal--never in a Dutch oven. Recently I have changed the shape from round to oblong and find that it slices much easier.13y
shilohann ,Absolutely wonderful, and easy to make! I have made this bread several times and it has turned out wonderfully every time. It's a delicious bread recipe that my family loves!13y
bamaque ,We bake this bread at least once a week and always have a batch of dough going. It's very versatile recipe. We bake it in a cover cast iron Dutch oven at 500 degrees for 20 minutes and the uncovered for another 10 or until we like the color. Ends up at about 210° internal. Sometimes we bake it at 450° on oiled parchment in a cold cast-iron pan to 210° internal. Both methods produce awesome bread for minimal effort. This one is a must try if you love bread.13y
ettabakes ,I couldn't believe how easy this bread was to make, or how well it turned out. It had a wonderful crusty exterior, great crumb and fabulous flavor. We will be making this bread often.13y
lknitter ,This is the most easy and yummy bread recipe EVER!!!!!! I'm a beginner cook and it came out perfect!!!! I wanna make this bread every weekend! Thank you soooo much!!!!13y
beauteddy ,I changed the recipe accidently by using 1 tbls yeast instead of 1/4; when I re-read I threw in more (whole wheat) flour, oats, flax seed. I have never had such a fantastic bread. My neighbor had some - she said better than supermarket baked-in-store and wants more. THANKS!13y
mdcraig62 ,This is the easiest bread in the world to make. I have also been using a half whole wheat/ AP flour with great success.14y
melvinthebreadman ,For diabetics who can't eat this kind of bread: add 1/4cup sourdough starter to the liquid. For a tastier bread, using sourdough starter use 1/2cup + 2Tbs beer- NOT light beer, 1/2cup + 2Tbs purified water(not tap), 1Tbs vinegar. After fermentation, knead slightly - 10 or 12 times, let rest about 20 min. Proof about 2 hours, bake per Times recipe. Bread is done when internal temp reaches 205f. I bake about three loaves of this a week, it is delicious and does not raise my blood glucose inordinately high.14y
talheure ,This recipe can be halved for a single-meal or small-family loaf. Cut the water and flour in half, but leave the salt and yeast the same. Baking time is roughly 20 minutes total in a 470F oven, all with the lid ON. For diabetics and carb-conscious eaters, this is a great, high quality choice if you love bread. One piece of good hot bread at dinner makes my husband smile. 1/8 of the small loaf I make (and therefore 1/16 of the larger loaf) yields approximately 16 grams carbohydrate, with the end pieces slightly lower and the center slices slightly higher. Yum!14y
palmetto248 ,This has to be one of my all time favorite bread recipes. I've passed the recipe on to many of my friends.14y
castironjerry ,I CAME ACROSS THIS RECIPE WHILE BROWSING THE COMFORT FOOD SECTION. I'VE MADE IT MANY TIMES FROM THE ORIGINAL NEW YORK TIMES ARTICLE. AFTER BAKING, I SLICE IT AND PLACE IN A ZIP LOCK. AFTER AN HOUR IT BECOMES REALLY CHEWIE. GREAT BREAD14y
cc56 ,What fun and easy...........this bread is delicious. The crust is crisp the interior with large holes and chewy went great with my Anchovy Garlic Compound Butter Recipe........wonderful. Look forward to try some rye flour ration with it.14y