My fiance lived in Portugal when he was a young boy, and he fondly remembers a certain type of bread that his family would buy fresh every day. I'd love to make that same bread for him, but no one in his family seems to know the real name of the bread! They called it "rubber bread," and all I know about it is that it's extremely crusty, chewy, and filled with air bubbles. I'm guessing that the bread will have to be baked at a very high temperature, and probably steamed or misted with water. My fiance said the no-knead bread that I made in a cast iron dutch oven in a steamy oven was ALMOST the right texture. If anyone could point me in the right direction, I would be most grateful!