This time it's the European Peasant Loaf, made with AP, whole wheat and rye flours. So far, its our standard dough. I make a small loaf every 5 or 6 days and about every two weeks I make more dough, leaving bits of the old dough in to aid in souring it up a touch. All in all, really good. Great flavor, which was something the No-Knead variety always lacked for me. FYI, they did a post on their website about baking the dough, dutch oven style.
Also, if you have the book and are using yeast packets (though I recommend buying this and keeping it in an airtight container in the freezer if you make bread regularly), note the error correction:
Throughout the book we call for “1 1/2 tablespoons of yeast (1 1/2 packets).” It should read “1 1/2 tablespoons of yeast (2 packets).”
Also, here are cookies that are brownies, just because: