So here is the result of my second try.
Things worked out a little better this time. I used 450 degrees instead of 500 and buttered the crust when it came out of the oven. That made it a little less crusty, and to keep the calories down, just don't butter the insides when you cut it up!
We don't have a Dutch oven, but we do have a big cast iron stew pot that Emily liked from Aunt Nell, when she moved out from her house up here by Grandma and Grandpa's. I still had a little trouble with it sticking to the tea towel, but it didn't change the end result. It's also still a little hard to cut, but I think that's just because we could use a new bread knife. So if you're looking for an easy crusty bread recipe, try this one out!
It looks impressive - and I'm sure it tastes good too. My most recent bread experiment was using 12 grain flour. I enjoyed, but Naomi doesn't like the "seeds" in it, and picks them all out. I went back to whole wheat today.
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