I use only ¼ t. yeast and 1 t. salt. But what I want to say is that this can be baked another way, and also that It can be stored in the refrigerator and used in stages. I didn't have the right kind of pot to use for it when I first tried it, so I baked it on a pizza stone, and I never looked back. It bakes in 20-25 minutes on the stone and it's great. I have also found that you can keep the dough in the refrigerator and cut off a hunk of it and bake it days later, and it is still great. So if you can't use up a whole loaf right away, you can bake small loaves instead over several days. I finally bought a pot to just dedicate to making the bread the way the recipe says, but I went back to using the stone because it seems easier than getting the dough in that very hot pot and then baking it so long, first covered, then uncovered, etc. I admit It's a little awkward to get the dough onto the baking stone - it is very wet and sticky. I put a lot of cornmeal on the peel, let the dough rise for the second time on the peel itself and take a dough scraper to make sure it is not sticking before I shove it onto the stone. It's quick and stunningly good.
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I use only ¼ t. yeast and 1 t. salt. But what I want to say is that this can be baked another...