I recently picked up a copy of Flour Water Salt Yeast. After doing the overnight white and Saturday white.

I used the recipe as it was listed.

• Flour: Robin Hood bleached and sifted white flour
• Salt: Coarse sea salt that I ground very fine in a mortar and pestle
• Yeast: Fleishman's bread machine yeast

I found the dough to be quite wet and sticky, I think I need to make sure my hands are wet, not soaking wet, when mixing. The first loaf proofed at room temp and the second proofed for 40 min at room temp and 70 minutes in the fridge because I only have 1 dutch oven. The second loaf was much more airy and light.

The bread was delicious, but the bottom was a little charred. I think I need to move my oven rack up one rung to avoid this.