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I think I finally have Jim Lahey's recipe down.  Perhaps a bit overdone on the crust, but the crumb was perfect.

Made the next in the series of No Knead Breads today.  This time it was rye.

• 300 grams Bread Flour
• 100 grams Rye Flour
• 300 grams of water (55 -65 deg)
• 2 grams Instant Yeast
• 8 grams Kosher  Salt

Mix in a bowl for about 30 seconds with a spatula or spoon till it becomes a shaggy mess.

Hi Jacob (and everyone else here),
 
First of all, thanks a lot for your very good website. Not just for baking, although that's what I need most help with considering I'm kinda new at that. It's always good when a chef explains his/her thought processes, almost like a magician explaining magic tricks. I was a kitchen hand in a fancy restaurant back when I was a teenager, and I learnt a lot by just asking "why are you doing that?" instead of "what are those ingredients you need again?". I get the same ah-ha feeling with your videos & podcasts, so keep up the good work!

Anyone? I have 4 lodge pots/pans, so I know they're good. It's more of a question about cast iron loaf pans in general. I'm looking for sandwich loafs. I have a calphalon nonstick right now, meh. It's ok, i really don't love it, but it's not bad. The crust on my sandwich bread is a little crumbly. Not sure if that's something that a different material would resolve. Anyone care to weigh in?