It was actually very easy, though since I'm not used to taking as many pictures of my cooking anymore, I don't have pictures of every step.
Here's what the dough looked like after sitting for 18 hours:
This is what it looked like set up for the final 2 hour rising:
In the dutch oven:
And out cooling on the rack:
It was really fun to make and a lot easier then I thought it would be. The only reason this recipe takes so long is because it has to sit for 12-18 hours at first, then 2 hours again. One thing to point out is that if you don't like a really crusty bread, then you won't like this. And be more sparing with the flour on your towels during the final rising phase then I was. Otherwise, you end up having to brush flour off of the final product (as seen in the final picture). That's all the flour I could get off of mine. Next time I think I'll use oatmeal for a chewy texture. It is really soft and tasty inside though. A perfect match for the beef stew that we had with it tonight.
Have a Blessed day!
