Jim Lahey (you can check out his book here, I've heard rave reviews!) it has been described as the bread that bakes itself. Somehow it even turned out great in our extremely dodgy oven where I know longer have control over the temperature (seriously, the recipe said to bake it at 220 degrees and I had to set mine at about 130 degrees. Time for a newer model I think!).
I used the recipe from Petite Kitchen and made it with wholemeal spelt flour. Unlike the other recipes it only had a 2 hour dough rising time. The original recipe calls for 18 hours.
Next time I'm really keen to make the sourdough version.
Give it a go, I'm pretty sure you're going to be as impressed as we were!