I’ve posted about this bread before, but I’ve changed my baking method, as described here. I use my little 1.5 quart round Le Crueset most of the time, but I’ve also used my small oval shaped one as well. This is hands-down my favorite way to bake bread, and it yields really consistent results. We’ve almost always got freshly baked bread in our pantry, and dough in the fridge. My favorite way to eat it is sliced and toasted, topped with some creamy, salty butter.

• European Peasant Bread (Artisan Bread in Five Minutes a Day, p. 46)