I made this loaf using the Cook's Illustrated Recipe to show that the results aren't all that different between Jim Lahey's, Cook's Illustrated, and my versions. However, I screwed up and forgot to turn the oven down from the 500° preheat temperature to the 425° baking temperature. As a result, the crust is overly brown. The important issue is the crumb structure which wasn't affected by the higher temperature.
The dough after an 18 hour rise.
The crust is over-brown because I forgot to turn the oven down to 425° after the preheat. The loaf was 3.25 inches tall.
The air holes are slightly larger than what I normally get by adding a second no-touch knead. The second no-touch knead at 23 hours yields a more consistent crumb structure.
The center slice has a nice structure.
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