Tartine Bakery's Country Bread

Loaves made with a natural leaven keep for a week -- one reason Chad Robertson, of San Francisco's legendary Tartine Bakery, prefers this time-honored technique. The resulting bread boasts a thick, burnished crust and a moist interior shot through with holes. Get the step-by-step guide here. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.