I have made the original recipe and it is wonderful. Making original and sourdough version side-by-side today. I am curious why you do not steam the oven for this recipe as many of my other "crusty" bread recipes call for? Also, has anyone tried introducing small amounts or rye or whole wheat flour for some added flavor? I know it is tricky to keep such an open crumb one you start moving to less refined flours. I originally thought this to be an old-world recipe but it appears to have come on the scene in the last decade or so. My original thinking was getting back to the flours (and yeasts) that were probably used when these loaves were first created - should have researched more beforehand.

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