I used both natural and commercial yeast so you get a somewhat muted natural yeast taste which is quite nice. The crust is chewy and flavorful. The texture inside is good. The bread has a light and springy feel, but it's quite strong and doesn't tear easily. This is really what separates the best breads. It takes a bit of time and effort to build gluten structure like that. Machines don't replicate it well.

As my levain matures, I expect I'll get even better results. I'm well stocked with flour and set up to make many more of these. I'm going to be giving a lot of these things away at work and to the neighbors.

I've just started making the no-knead bread over the last couple of years and am loving it. Perhaps it is time for me to branch out!

That's how I started out. Many of the techniques from that recipe are repeated. I bake in dutch ovens. Instead of a long batch fermentation time, I'm suing a long proofing time. I'm not really kneading the bread as you would think of that process. I'm just folding the dough a few times during batch fermentation.

Well done!