I've never made bread in my life (beyond banana bread/pumpkin bread). The first recipe I tried was a slow-rise, no-knead light wheat bread recipe by Nancy Baggett. Basic ingredients - mix of white flour and whole wheat flour, sugar, salt, yeast, a bit of melted butter, and water - as well as a standard no-knead recipe. The first rise is in a bowl, the second in a greased loaf pan. The bread had great flavor, but was pretty dense and had no crust to speak of. I just received a 4 1/2 quart Dutch oven (9 inches wide) from greencookingpots.com for the holidays and was hoping to use it for a simple recipe But which one? Jacques Pepin (even though my pot is much bigger)? The original Lahey recipe (how do I get around not using a floured towel)? Another? Please advise!