I love bread that looks (and tastes) like this. One can't have too crispy or too much crust.
This is from "The Italian Baker" by Carol Field. I used the methods here: Artisan Bread Baking. This recipe made two loaves. I preferred the loaf made from the one that wasn't folded (pictured above, the other was eaten). It achieved much better height in the oven.
This is a really nice bread with a hard crust and moist crumb. I love it's rustic form.
(I know this isn't a nice picture, sorry)