Bread Attempt # 1 "European-style Boule"

So Pete advised me at one point to have some goals for my time in Michigan (he had always had goals during his "hiatuses" from working, so early on, I made a few (mostly very attainable ones, of course) and one was to learn how to make bread. I did some research and found that I could buy just one book and be on my way to fabulous bread baking. So the book comes and it's kind text-booky with all the science of gluten strings, TFW (total flour weight), math formulas (TFW = TW /TP. ..huh?) - needless to say I didn't really dive in. Then in early early November, Mark Bittman wrote a piece in the Times (that would be NY) titled "The Secret of Great Bread: Let Time Do the Work" which espoused the method of low yeast/high water/long fermentation time. (the article is now archived & part of Times Select, but the video link works - and apparently, is a hit with the bloggers and the food community in general -flickr) I printed it out and it sat around. Finally, last week, I was motivated (b/c my NY resolution was to revisit my goals - ha!) and started a loaf. I benefited from waiting as Bittman published a follow up FAQ a month later and so I was able to get more clarity and took the suggestion of upping the salt. 18 hours later, the first rise was done. I folded it up and let it rise for another 2 hours (coated with cornmeal). I preheated the pot (5.5 quart All Clad dutch oven, my favorite Le Creuset is in SF), threw the dough in seam side down and baked with the lid on for 30 mins, then 15 with lid off. Voila! Magic. Looks like store bought and tasted better! Dave and I at the whole thing in 2 days (not ideal for low carb anything) - he even made french toast! My next attempts will be olive bread and maybe something with cheese - I will eventually play with the flour mix (some wheat, maybe rye). One day I will make some for you guys. . .is it worth a trip to MI? haha! More photos here.