I stirred up this bread last night and baked it this AM. Yes the top crust was crispy. The crumb is coarse and moist, not like an Italian Ciabatta. It is more rustic, and chewy. I will do it again, because it is so easy. I used 1 1/2 cups water, 1 teas. salt and 1 teas. yeast. Then stirred in 3 1/2 cups flour. I have a 4 qt . anodized pot, and it rose about 1/3 the way up. I did have to remove the handles beause they are not safe at the 450 degree oven I started the bread at. After 5 - 10 minutes, I turned the oven down to 400. All told, I baked the bread for 40 minutes and took its temp after 40 minutes, a perfect 210 degrees. I let it cool upside down on a trivet for 10 to 15 minutes, and it popped right out of the pan. I'll post a pix next time.