I made this bread using Martin's proportions, with a couple of tweaks: I used KA artisan bread flour rather than AP flour, since the protein content is the same; and I used a very ripe starter. (I made half the recipe and used 40g of the ripe starter.) The dough was extremely sticky after the first rise and could hardly be shaped into a boule, but it was was surprisingly well behaved after the second rise and rose nicely in the oven. It stayed surprisingly light in color, even once it reached an interior temp of 207 degees. The crust is fabulous but the bread seems a little moister than I usually see with the no-knead sourdough recipe. But the taste is great, and it will make wonderful toast I'm sure.

Was it a mistake to use the artisan bread flour? Or should I have done something else to compensate? For the remainder of the flour I used KA white whole wheat.

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