As to the flour used, this is mainly a white bread recipe, but I often use a combination of 2cups white, 1cup whole wheat, and 1/2 cup flax meal.
Also, ideally one would use “Hard Wheat” flour, but All Purpose will work. For specialty flours, one can often find these in bulk food stores, especially the “health food store” variety, and also in gourmet shops.
The original instructions call for a dutch oven, but I currently don’t have one, so used a ceramic casserole dish. I also used a pyrex casserole, but it broke, so I don’t recommend them for this. The temperature shift between the hot casserole and the room temperature bread is almost certainly the culprit.