For Bill Alb NM

I've had good luck with this recipe (I don't measure the water I just add til it looks right

To soften crust you might try putting the warm loaf in plastic bag to steam . I've also included a quick sour dough starter
Sandi

http://www.recipezaar.com/Duonytes-No-Knead-Sourdough-Bread-250704

Sour dough starter

2 medium potatoes
2 1/4 C. water
1 Tbsp sugar
2 Tbsp yeast
Quarter potatoes add to water ,cover and simmer til tender. Mash without draining .Sprinkle yeast over mixture and let dissolve.(10 to 15 min.).Stir in enough flour to make a stiff batter. Cover and keep warm for 24 hrs Batter will triple in bulk, then settle down and give off a fermented odor.

New starter
to 1 c. of starter add 1 c. each of lukewarm water and flour. Cover and let stand until fermented.
Will keep in fridge 3 to 4 days
Freezes well.

http://www.nancyskitchen