So success! Since the original post, I've made about eight loaves of bread. They high end, with a chewy crust and a soft interior. People would probably pay $5 for one at a Farmers' Market.

A couple of things up front, first, I only use 4 ingredients: flour, water, yeast, salt.

Second, technique is important. Some breads ask for kneads, and mine ask for folds, some both. On my first one, my technique was poor, and the bread was dense. It's all about developing those gluten strands and letting the yeast do its work.

I also messed up shaping the loaves on the first one. Now I can get that good skin, and the loaf comes out perfect.

If anyone wants pictures, I can post a few. But it's some of the best bread I've ever eaten.

Also, really dust those proofing bowls. If the dough sticks, you're screwed.