Bread to go with your delicious soup Annalisa? Sure, I've got an idea! This is the hard crust - soft inside round loaf of bread that you would see in a bakery but it amazingly easy and amazing tasting too. I don't have pictures but this youtube clip will explain it all.
No Knead Bread Demonstration
The ingredients as I heard them from him:
3 c flour
1/4 tsp instant yeast
1 1/4 tsp salt
Add 1 1/2 c water and pull all together by hand until just barely mixed. Cover and let rise at room temp for at least 12 hours.
Take dough out and fold into round loaf type shapes with the seams on the bottom. I think the number of loaves would depend on the size of pans you use. You can cover with the wheat bran like he does or not, whatever, we're easy! Invert into dutch oven or pyrex that has a good lid and has been preheated. Oven should be at 500 degrees. He says the pans should be "blazin hot"! Bake 30 minutes with the lid on and another 15-20 with the lid off. It should just fall right out of the pan when done. Let cool at least a little to get the best hard crust. Even really great the day after.