The Sullivan Street Bakery bread recipe changed my life. Not only that, it led me to the biscotti recipe, which I now make all the time too (and get many requests for–the biscotti that is, not the recipe). So when I got another “revolutionary” recipe in the mail and saw the photo of that wonderful crust, I thought maybe another life changer was coming and I decided to make it right away.

This one comes from Jeff Hertzberg and it’s called Simple Crusty Bread. Here you can see that my crust looks nothing like the photo, and I didn’t get nearly the rise either. But then I don’t have a baking stone and had to use the variation listed at the end of the recipe. I will say that the bread is moist, and it’s quick and easy to make. I still have half the dough in the refrigerator, so I would say the verdict is still out on this one. I might try baking the 2nd batch in a lidded pot like the other recipe. I’ll let you know how it goes…