I must say that the simplicity of these breads is over exaggerated in my opinion. Yes you don't have to knead them, but they still take 2-3 days with various care in between. I do think though that once you learn her process better it would become simple, but I don't think Peter Reinharts bread are anymore complex. (well maybe a little)
That said, I love the crust and moist crumb on this bread. We ate it with french onion soup and it was the perfect soup bread. Spongy enough to soak up the broth, but with enough integrity to hold up. I am very intrigued by pot breads now and intend to look more into those.