The catch to the recipe is that it takes a good 14-18 hours to yield a loaf of bread. Good for practicing delayed gratification, bad if you want a loaf with tonight's meal. The waiting was torture.... as was trying to keep up with the steps of flouring and resting and rising. (Not really, I just wasn't used to it.)
I was pleasantly surprised with the result.
The exterior was crusty and crackly.
The inside was airy and chewy.
The loaf was big, and after eating it with dinner, I sliced the rest & froze it.
Perfect for lunchtime sandwiches or for quick croutons!
I was intrigued by this experiment and checked out Artisan Bread in Five Minutes a Day. I like the idea behind it, but would need to invest in a 5 quart bucket and a pizza peel to give this a try. Maybe in a few months. My waistline will thank me.