Where's the recipe for that? It really does look great!
That's the basic recipe. I replace part of the flour with whole wheat and rye flour, so mine gets even darker, crunchier and chewier. Glad I have my trusty Guede bread sword.
Head over to breadtopia and look at his recipe. I use this occasionally when I take a break from sourdough, and his advise is the best I have seen on the no knead trend. I will sometimes experiment with different flours too, like 2 1/2 cup bread and 1/2 stone ground wheat, with a little flaxseeds or wheat germ added to the grain bill, maybe even a little tea in place of a 1/3 of water at times. Very useful for when you want bread, but are having a lazy streak. I would add 1/3 of flour to the recipie though to make it a little easier to handle, and a tad tighter crumb for sandwiches.
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck