My wife made this while we were at church camp. The crust was nice and crusty, and the bread itself was so tender and moist that I burnt myself a little bit on the steam when I cut into it. Despite making 2 loaves per table, there were no left-overs. This is a lot of work but the result is definitely worth it (and most of the prep time is rising). Taken from "Bernard Clayton's New Complete Book of Breads". This book claims that the recipe was from the famed French chef Careme.