My husband has been searching for a homemade recipe to get that crunchy, artisanal bread for over 10 years. He's tried bricks in the oven, water in the oven, you name it and he's tried it. One fortuitous day, we came across a copy of Edible Santa Barbara. In that copy, there was an article about cooking bread inside a sealed vessel. This prompted hours of internet searching for the technique. And the discovery of Mark Bittman's interview with Lahey, a prominent New York baker who revealed his secret of using a dutch oven to make home made artisanal style bread. Try it, you won't be disappointed!