Serious Eats: Recipes
This is my twist on a David Lebovitz's recipe. The resulting crumb is somewhat denser and crumblier than ordinary bread, but the taste is really fantastic, and goes well with a hot cup of tea or a cold glass of milk. If you don't have a particularly warm spot in your abode, you can place the dough in a cold oven with a pan of boiling water; this creates the warm, moist environment that yeast loves. Note that if you do this, it's unnecessary to cover the dough as it rises.