I was totally inspired to make this bread the moment I laid eyes on this post at Two Little Banshee. It's the best crust by far I have ever achieved and the texture of the 'mie' ( inside white part) is exceptional. I still can detect a faint yeast taste that never fails to drive me nuts. ( After cooling, the bread tastes great). I am so pleased with the rest of the recipe that I am determined to try a new batch tonight. By the way, do start it at night because it needs 18 hours to rise! If all goes well maybe I could add some blue cheese and nuts, yum.