The recipe (http://www.kingarthurflour.com/recipes/sourdough-boule-recipe) calls for European Artisan Bread Flour but since I didn't have enough, I used half European and half all-purpose. Topped it with an artisan bread mix of sesame seed, poppy seed, anise, and flax seed. A nice grainy flavor and surprisingly moist.
I wasn't confident in the baking instructions but it turned out fine. Bread's 2nd rise is in covered dutch oven; recipe says to put the covered dutch oven (with bread dough inside) in a cold oven; then turn on to 450 degrees and bake for 35 minutes; then remove cover and bake an additional 10 minutes. Based on my experience baking Jim Lahey's no-knead bread recipes, it didn't seem like enough time starting with a cold oven; but it worked!
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