I’m not normally a person who obsesses over things. But when I received a copy of the February issue of Bon Appetit in the mail, I couldn’t stop obsessing over the cover photo. In the photo was the darkest, crustiest loaf of homemade bread, nestled in the cast iron pot it was baked in and the article inside promised a homemade bread that would rival those found in professional bakeries. The recipe was daunting. In fact, it was a recipe that would fill a weekend.  I’m more of a mix-up-a-batch-of no-knead bread kind of woman, not a woman who spends an entire weekend kneading dough. But as the months went on, I couldn’t quit this bread. The magazine kept appearing on my desk, its cover photo beckoning to me.  Once it landed on my kitchen counter, I knew there was no point in resisting anymore. So, finally, a couple of weekends ago, I tried it. The bread was high maintenance–just as I knew it would be. It stretched the boundaries of what I thought bread …