I'm not going to bother posting the recipe because it's based on Jim Lahey's seminal recipe in 2006. And the majority of COMMENTS posted with this updated version says this one is too fussy and the original is just fine. However...I'm still happy about the salt clarification:
From Kenji's "updated no-knead bread recipe":
8 grams salt (about 1 1/2 teaspoons table salt, 2 teaspoons Morton kosher salt or 2 1/2 teaspoons Diamond Crystal kosher salt)
From Kenji's "updated no-knead bread recipe":
8 grams salt (about 1 1/2 teaspoons table salt, 2 teaspoons Morton kosher salt or 2 1/2 teaspoons Diamond Crystal kosher salt)