Note from Ricardo
You can replace the coating with 1/3 cup (75 ml) of whole-wheat flour. This bread will keep well for 2 to 3 days. If needed, heat the loaf in the oven for 5 minutes to restore its crunchy crust.
This recipe is inspired by the bread recipe created by baker Jim Lahey and presented by food writer Mark Bittman in the New York Times.