Tea Spot NYC. The recipe comes from Serious Eats and is deceptively easy to make, save for the inactive rising time. In total, almost 20 hours! It was well worth it. Crusty and chewy just like sourdough and delicious with blueberry jam and Gjetost cheese.
We are eating half now and freezing half for later. I am inspired now to make other kinds of bread - cheddar & chive? Craisin & orange zest? Kalamata olive? Rosemary? Just say yes to all of them.