I am always talking smack about the breads available in Boston, or lack thereof, and so my husband and I figured it might be fun to try and make our own crusty creation. I think your taste in bread, like many things, is formed by what was available in your neighborhood growing up. In my case, growing up in Philly, it was Amoroso rolls and crusty Italian bread from Sams Italian Grocery.
My husband is the dough guru in our household, so on Saturday he pulled together a bread dough using the following recipe from Mark Bittman and the New York Times: http://www.nytimes.com/2006/11/08/dining/081mrex.html . He followed the directions exactly, making the dough yesterday afternoon and allowing it to rise overnight. There is very little active time on this recipe, no kneading and no voodoo needed. He baked the bread this morning and the result was a perfect crusty chewy loaf of bread which we served with brunch today.