I am a Culinary School Grad and an avid home baker, several weeks ago the New York Times published an article on bread which has laid on my desk since I downloaded it.
Last night I tried the method and the recipe that was published. I can quibble with the recipe, but the method is flawless in its performance.
Basically it is a very slow rise of a wet dough, baked in a very hot, preheated cloque. I used a 6 quart Le Crueset pot with the lid handle removed backed in a 450 degree convection oven.
I recommended this method highly.
Now the question, can any one recommend a better vessel to bake in? This is a brutal method for the Le Cresset.
The crust is very crisp nutty and sweet.