I’ve been tinkering with this recipe for weeks, and I’ve come up with a recipe I’m thrilled with. It’s easy, rises beautifully, and gives a loaf that’s got a great shattery crust, and a holey chewy crumb. And it’s so easy — five minutes to mix the dough in the morning, stick it on top of the fridge for 24 hours (my house hovers between 60 and 65 degrees, so a longer rise is necessary), then plop it on a board, shape it, and I’ve been letting it do the last rise wrapped in a floured towel and held in…