Here is the rather wet dough - because you can always add flour - before kneading:
After the first rise:
The shaped bread:
And ready to go into the oven after a second rise:
I love the King Arthur recipes but I was surprised to see that a lot of them don't use bread flour - including this one. When you use regular flour you'll need to knead a bit more to develop the gluten, but the bread is often just as delicious!