At our house, we love crusty bread. When we get to Berkley, we always stock up bread from ACME Bread Company. Of course, we don’t get there very often, so when I found this recipe, I was excited. First saw it in a Williams-Sonoma catalogue then found out that it is a well traveled recipe. According to what I have read, it started with a printing in the New York Times by Mark Bittman. NYC baker Jim Lahey of Sullivan Street Bakery developed it. What Willams-Sonoma did was jazz it up with Rosemary and Lemon zest. Then Cook’s Illustrated (http://www.cooksillustrated.com/recipe.asp?recipeids=4748&bdc=56976#topOfPage ) added perfection with the addition of beer and white vinegar. Hope you enjoy this as much as we do!