I've been working with the 'Artisan bread in five minutes a day' master recipe, tweaking and adjusting and I've gotten just about everything the way I like it: thin, crackly crust, lovely open cell crumb, and slight tang in flavor. The only problem is that I get little to no oven spring.
Here are my modifications:
Hunk of dough held back from last batch (dissolved in some of the warm water)
3/4 tablespoon yeast
1 1/2 tablespoons coarse (kosher) salt
3 cups lukewarm water
2-3 cups white flour