I used a modified version of this recipe to teach 13yo niece to bake bread.
Her proportions but sort-of Lahey’s baking method to get a crusty loaf rather than a soft sandwich-y one.
2c flour, 1 tsp each yeast, sugar, salt, and 1c water. First rise 1h, second rise 30 mins in dutch oven. Baked covered at 450 for 30 mins, and uncovered for another 20 mins.
Loaf was flatter / ciabatta-like because of the small oval pot available. Tasted delicious, lovely crumb, and crusty but not tough.
