I don't have the patience of a food stylist, sorry. Many people do it much better. But you get the idea. This is the bread I made yesterday, requested specifically by the friends we visited for dinner.
We make a lot a lot a lot of bread, usually of the French/Italian peasant free-form variety - I have maybe three or four recipes that I turn to regularly.
The New York Times' 2006 no-knead bread recipe is a favorite: easy peasy (as long as I can plan a day ahead), no fuss, and consistently produces the kind of loaf that prompts questions about which bakery I bought it from.
I've used all-purpose flour and bread flour with equal success, but for the ultimate rusticity (is that a word?) I substitute half a cup of white whole wheat flour for the white, and throw in a pinch of ascorbic acid. The antique cast iron Dutch oven serves admirably for baking.
Our "friends" kept the half of the loaf we didn't finish last night, darn them.
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