Just wanted to report that I have made this bread several times since it was first published in the New York Times.

It's excellent. I'm not a baker, but this is really simple and better than most bakery breads you can buy.

I've made it with up to 50% whole wheat, and although I have not tried it yet, you can add in olives, nuts etc.

One caution - I use a Le Creuset dutch oven, and the handles are only guarenteed to 400, so I take the handle off.

The whole process is about 18 hours, althugh there are reports of people shortening the first rise. I find the second rise takes about an hour. .

Betsy, thanks for posting - this is a good summary of the much longer articles from the NYT. I've been trying to figure out how to post it, because this one is really worth trying.

Tracey