For the last few weeks, I've been making this loaf a couple of times a week. It can't be beat for sandwiches, croutons, toast, or hot out of the oven with butter and jam. The crust is exactly what I have dreamt yeast bread should be. And the incredible thing is that it is so simple, with just 4 ingredients (and two of them are water and salt), and without any kneading. It does take patience -- it must rise once for at least 12 hours. As long as I have flour and yeast in the house I can't see myself ever buying bland store-bought sliced bread again. Even if it means waiting half a day.
I found the recipe here. (My adjustment: I cook for 50 minutes at 450 degrees, and 5-10 more with the lid removed.)
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