An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot.
After all that fine talk from Nancy and me about how simple it is to bake bread, here’s a complicated recipe. It’s really about 90% from George Greenstein’s first rate Secrets of a Jewish Baker but over the years I’ve changed, amended, and otherwise horsed around with his perfectly good recipe in order to customize it to my own perverse tastes. Read this recipe all the way through at least 3 days before you try it.
