This bread is almost effortless to make because it requires no kneading. Instead, the dough is allowed to slowly rise over a long period of time. Then it is baked in a preheated covered cast-iron pot, which helps produce a crispy, bakery-style crust on the finished loaf.
I believe there may be an error in the recipe. 2 T. Lemon juice is way too much. Used fresh, just purchased lemons. Glaze also has too much lemon. And I love lemon but compared to similar recipe this one calls for a lot more lemon juice.