No fuss rustic artisan bread. You've heard the rumors and today I support every one.
This recipe closely resembles others that I've shared in earlier posts in its simplicity of ingredients, long rise time, and "leave it alone" philosophy. The single distinctive technique: baking in an enclosed oven-proof dish. It makes ALL the difference.
I do not own a dutch oven, and apparently any covered oven-proof dishes I once had have lost their lids. That was not going to stop me. With a little kitchen ingenuity, I sized together a spring-form cheesecake pan (pre-heated at 475 as called for ) with a stainless steel bowl turned upside down as a cover.
Even without a tight seal, this did the essential trick -- capturing moisture inside during baking -- with remarkably crunchy crusts and moist, tender wholly centers resulting.
The kids asked why I hadn't baked two loaves.