I came across this article a couple weeks ago, and finally decided to give it a shot. In the video they use an enameled cast iron dutch oven to bake the bread, I used a plain cast iron dutch oven. It's too damn hot for baking, so I fired up my grill and baked outside. My prep was the same as the video, except I put the dutch oven on a cookie sheet to diffuse the gas flame a bit.
This bread came out fantastic, and looked just like in the video, thick, crunchy crust, moist, dense inside with big air bubbles. This blows any "artisan" bread I can get near me out of the water.
Here is the article from the new york times
and the video
I usually bake bread in tomato juice cans, and can't wait to try this recipe/method. The cans work well for me because I can get 8 loaves at a time in the oven, with a bit of room to move them around during baking. The round slices are a good size for a sammich.