I found this on another blog--it's an adaptation of a recipe from an Eric Kayser book. There's an unusually large proportion of liquid levain in the final dough, (more than 1/2 cup), and a bit of yeast as well, so it doesn't ferment for very long at all. In fact, I thought that there had to be a mistake in the recipe, but it worked out well, though it was nothing amazing. I think I might be underbaking, in general, which isn't great for the crust. I'm going to try baking some of these yeast and sourdough breads in my dutch oven, to see what that does for the crust.
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