Yeah I spent last weekend trying out that new bread recipe you mentioned and it turned out way better than I expected. The key was letting the dough rest for about eighteen hours in the fridge because that extra time developed a really nice flavor and texture. I used a mix of all purpose and whole wheat flour about seventy thirty ratio and added a tablespoon of honey to help with browning. The crust came out crispy and the inside was chewy but not dense. I shaped it into a boule and baked it in a preheated Dutch oven with the lid on for the first thirty minutes then uncovered for another fifteen. Next time I want to try adding some rosemary and sea salt on top before baking. If you want I can send you the exact measurements I used because I adjusted a few things from the original version you shared. Let me know how yours turns out when you give it a try.