I am a Culinary School Grad and an avid home baker, several weeks ago the
New York Times published an article on bread which has laid on my desk since
I downloaded it.

Last night I tried the method and the recipe that was published. I can
quibble with the recipe, but the method is flawless in its performance.

Basically it is a very slow rise of a wet dough, baked in a very hot,
preheated cloque. I used a 6 quart Le Crueset pot with the lid handle
removed backed in a 450 degree convection oven.

I recommended this method highly.

Now the question, can any one recommend a better vessel to bake in? This is
a brutal method for the Le Cresset.

The crust is very crisp nutty and sweet.