The result is ah-mazing. Crusty on the outside, tender with a slight tang on the inside. The longer you let it sit, the more "sourdough" flavor you get.
You do have to have your oven on pretty high for a while, so that's why I wait til its wintertime to do it. Its fun to warm up the kitchen on a frosty morning, and then have fresh hot bread. Mmmm!!!
The link to the recipe I use is here from Simply So Good.