The taste of "Artisan Bread…" loaf was slightly flatter than the Lahey loaf. This could be due to temperature of the dough, amount of yeast or salt, as well as preconceived ideas (I was expecting this loaf to fail miserably, which it did not - it was a good loaf of bread). The crust of both loaves was hard and crunchy, but the "Artisan Bread…" loaf had a tighter crumb, which is not what we have come to associate with artisan bread (rightly or wrongly).
I would make the Lahey loaf again, simply because the shaping and baking was a little easier. I am also intrigued by the enriched bread recipes in the "Artisan Bread in Five Minutes a Day" (St. Martin's Press)
and will try one or two of those out.
You might also be interested in a third kind of no knead bread I made, 100% Whole Wheat Sandwich Bread. If so, read on.
Also, see Step 10 for Bonus Information.
