I'm new to this forum, and have made this bread twice in the last couple of days. Both loaves were excellent, with a superb crust and a good crumb, although I could wish they were a bit taller. I have been baking them in a 24 cm Le Creuset round oven (4.5 qt, 9.5" diameter). My Le Creuset is an older one — I probably bought it in the 1970s — and I noticed that it has a cast handle, unlike my newer units which have the phenolic handle. I'm baking in the oven of a Wolf range, and following Peter Reinhart's advice, I let the oven temperature get up to 525 with the Le Creuset and lid sitting side by side. By the time the oven has been opened, the dough put in, the lid on, and the oven door closed, the temperature has dropped to the 510-515 degree range. As for salt, I'm using Penzey's French gray sea salt, and my wife and I both thought it needed more, so I plan to work my way up to the 2 tsp range from the 1.25 listed in the recipe. Finally, I also noted the discrepancy between the water quantities in the recipe vs. the video. For the first loaf I used the 1.625 cups, but it did seem awfully wet, so I used Lahey's 1.5 cups for the second. However, I can't say that I really noticed any substantial difference. My second loaf did seem a little flatter even than the first, which made me wonder about slashing the top with a lame on the next loaf. Maybe that would allow the oven spring a little more latitude? All in all, this bread is a revelation, and I'm looking forward to trying variations with whole wheat or rye bread instead of just bread flour.