Must have missed the original post request on this one....but there
is an excellent recipe in The Bread Bible by Rose Levy Berenbaum,
which also includes detailed information on the lye dip. The breads
have a simplified shape, but the right flavor.
They lye dip is absolutely key, and she walks you right through it.
Really, the only reservation I have about the recipe is that it
doesn't make enough, because I am entirely capable of eating the
whole batch in a very short time....
Diane Brown in St. Louis
http://www.well.com/user/debunix/recipes/FoodPages.html