I just made this bread the other day after watching Michael Smith on Foodtv. He was going on about how good the crust comes out if you bake the bread in a covered pot. The recipe can be seen at: http://www.foodnetwork.ca/recipes/recipe.html?dishid=9530
I used the pot method. Also the recipe I used was the "city bread" recipe. Followed the recipe to the letter. The dough was very wet, exactley the same as a poolish for french bread, a little hard to handle but I was gentle.
There is only 1/4tsp. of yeast, 16 hours for the first rise, 2 hours on the second rise. The bread tasted pretty good to me, much more flavour than a plain white bread.
Here are a couple of pictures for your viewing pleasure.
