I have been making bread for a few years. I like a French sort of bread, with a good crust and chewy inside. I thought I made good bread. Then I picked up this book at the library, it's called Flour Water Salt Yeast by Ken Forkish. I already knew that to get that kind of crust you need moisture. I have tried spritzing the oven with water or putting a pan of hot water in with the bread. Whatever I did, it never came out like this. This perfect crust is achieved by baking at a high temp in a covered crock. I must admit, I thought Ken's methods were a bit pretentious at first. In fact I sort of mocked him as I read parts of the book aloud to my daughter (she also shares my love of crusty bread). Ha! I said. "Well, I'll be the judge of that", I said. The verdict is in, Ken is right and his methods produce not just good bread, but really good bread.