I've been baking sourdough pain rustique using a recipe I found online that is about 67% hydration. It has become our favorite bread. The only thing I do differently is I start with a cold oven and a cold baker. That way there's much less chance of burning or having an accident with a blazing hot pot. I put cornmeal on the bottom, turn the bread into it, slash it then into the oven and set the temp to 450. In my oven, 35 minutes lid on and 15 lid off does the trick. The excitement builds until the "reveal" and it always elicits comments like "wow - look at that" when the lid comes off. (At our age - it doesn't take much) Then turn the light on in the oven and watch it brown.

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