In my quest for a bread that is slightly more sophisticated than the no-knead bread, but yet, relatively easy to produce on a regular basis, I’ve been playing with Nancy Silverton’s Country white bread recipe. The first one was okay, but I didn’t like the way it baked up. I resisted the temptation to cook it in my Le Cruset pot, and well, the crust was too hard, too thick, and slightly burned on the bottom (I have a baking stone in my oven). Here’s the second try: This second loaf, while quite pretty, is a little tough. The challenge…