I have been backing bread for my family for many years. Mixing different varieties of flour and yeast, letting dough rise short time or right up to several days before baking the bread. White bread, toast bred,danish rye bred, wholegrain, fibers – everything.
But there is one method of bread baking i prefer above all the others:
Baking bread dough in a old Cast Iron Pot. Because it’s almost effortless, fast, and because the crumbs always get really crisp. The heavy cast iron absorbs the heat of the oven, and moderates it. Most home ovens DON’T have an even temperature. They just sort of turn on and off to average to the right temperature. Cooking inside cast iron evens out the heat.
This is the perfect bread recipe for busy people. I recommend: http://www.instructables.com/id/Bread-in-a-Pot/
(Click Photos to enlarge..)