Not "exactly" the same recipe, but close. I remember that I let it rise 3 times and punched it down and re-kneaded (not just the stretch-and-fold), separated b

Not "exactly" the same recipe, but close. I remember that I let it rise 3 times and punched it down and re-kneaded (not just the stretch-and-fold), separated by maybe 45 minutes each time. I seem to recall that I used King Arthur brand flour (no GMO's) and used bread flour with a smaller amount of thoroughly mixed in whole wheat flour. Using the oven, I pre-heated to 375F and used a spray bottle to mist water onto all sides of the oven. Another suggestion of putting a cup of water into a cast iron skillet placed on the bottom rung of the oven, would probably work also. The purpose is not to dry out the crust so much that it becomes uncomfortably hard. http://www.tastebook.com/blog/recipes/2699447-Pain-l-Ancienne-Rustic-Bread/?redirect=true http://www.tastebook.com/blog/recipes/2699447-Pain-l-Ancienn...