There's been a lot of work done with over-hydration by artisan bakers the past few years. This is the first I've heard of the covered-Dutch oven technique.

I'm not unhappy with my crusts. But I might try it just to see what happens.

Thanks, George.

I should have added.....when you pre heat the oven, put the dutch oven in to let it heat up as well....and also, a ceramic coated cast iron is probably the best to use.....hope you try it, you won't be disappointed.

Hey George,

Thank You For The Great Tip, You Can Bet I Will Try It!!! I Am Actually Dying To Try It, And If My Bread Turns Out Like I Want It To I Will Probably Make It Very Often! I Love A Good Crusty Loaf Of French Or Italian.

Cccathy

Did you ever try this? I need to post a picture of my bread using this technique.....I will try and do that sometime this week.

Hi George,
I still have not bought the ceramic coated cast iron pan. I will be doing so soon, and really want to try my hand at the French Bread!

Thanks for asking, Cathy