Wow! Look at the loft in that bread! I finally baked a loaf that rose up in the oven.
This is a boule of the Basic French Bread from my latest library borrowing, Artisan Bread Every Day, by Peter Reinhart. With a title like that, how could I resist? It turns out I was already heading in the same direction this book goes. Minimal kneading. Overnight cold fermentation. Definitely the easiest bread yet.
And it just plain tastes right.