I have been playing with this recipe using a large square Corningware
casserole as the baking vessel. The first time I followed the
instructions on the video , oven at 515 F but a much shorter time
after removing the top of the casserole. The bread was wonderful but
a bit too moist in the interior. Then I substituted a cup of KA white
whole wheat flour and tried 450 F. That was good but not as good as
the first. The third and fourth loaves I used 1 cup sourdough starter
and a cup of the KA white whole wheat flour and they got a little
burned at 500 F. The next one will be in a 475 F oven.....the fun continues.
Laura