Yes, Andrea. This is a 350gr loaf that will fit nicely in an 8.5 by 4.5 loaf pan. The glory of the dutch oven is that it acts like a steam oven which will give you that nice crust. You can put a pan of water on the bottom rack to compensate but it’s not crucial. Also, you will want to bake it too an internal temp of 205 to 210. The first time you check it will help you determine how much time it’s going to take.

Thank you so much, Barbara! I love this loaf too, especially this time of year.

Hi Marybeth. You can use https://foodgeek.dk/en/bread-calculator/ for converting metric to US volume.

Hi Wendy, I can see why you were confused. I feed my starter around 9 p.m. the night before mixing the bread. It should read the next morning at 8 a.m.(not pm) is when you mix the dough by combining 70 grams of the starter you mixed the night before with 265 grams of water and flour the next morning.

Thanks for bringing this to my attention. If you have any more questions, please let me know. ~ Julie

Also, if it was explained what you do the next day as apposed to making it seem like I have to stay up all night to make the bread, it would really help clarify. I clearly am not alone in my confusion.

Can someone clarify?

You use your existing starter and build it to 100 gr water and 100 gr of flour the night before. I think the word Leaven has confused a few of us. The next day you used 70 grams of the bubbly starter to mix your bread. I’m going to change the word Leaven to Starter and hopefully, that will clarify the recipe. If not, please let me know.