Rise and Shine

Oh, a beautiful first loaf, baked this morning.

We have been baking our own bread for a while now.
I found this great recipe in Mother Earth News:
"The Master Recipe: Boule (Artisan Free-Form Loaf)"
Makes 4 1-pound loaves
3 cups lukewarm water
1 1/2 tbsp granulated yeast (1 1/2 packets)
1 1/2 tbsp coarse kosher or sea salt
6 1/2 cups unsifted, unbleached, all-purpose white flour
Mixing and store the dough:
Mix everything together, don't knead, if hand-mixing becomes to difficult, use very wet hands to press it together.  Cover loosely (I leave it the mixing bowl and cover with a dish towel) and allow to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours.  You can bake now or refrigerate (for two weeks, you can also freeze it, just let thaw in the refrigerator for one day before baking).  
Baking:
450 degrees for about 30 minutes.

I just found Mark Bittman's, you tube piece, which looks to be pretty much the same recipe only rises for 12 hours and is baked at 500 degrees for 30 minutes in a cast iron pot.
The loaf above is the result (I split the recipe above into two loaves). I can't wait to cut into it, but that will have to wait until tonight.