Nice, I like that loaf! I did forget to add a couple of things. before I dump the sticky dough into my preheated dutch oven, I sprinkle a little corn meal on the bottom to assist in a non-stick operation. I also have an electric oven, and I get a tendency of a dark bottom on my loaves. To eliminate a dark bottom, Place a cookie sheet on the bottom rack of the oven under the dutch oven. It helps to deflect the heat, giving me excellent results. Here is a direct link to the No-Knead article:
or his another link with far more detail and a video:
One of my loaves:
You did mention both of those sugestions in your blog and I did both of them..No sticking problem here. When I took it out of the oven it just slid around in the duch oven.. I will be making this bread again soon...Africanmeat yours looks great !!
I even went back to read the blog and I didn't even remember posting. I guess I am getting old. haha!
My wife Judy is a bread freak!
She loves hard crusted bread & would eat that whole loaf.
I would have to beg her for a slice.
If she saw this thread we would be making bread this afternoon.
This is something we will definitely make in the future.
You will not be disappointed. I have made alot of bread using many methods, have sour dough starter going 365 days a year, and this was some very tasty bread. Hard crust, dense soft middle, and a slight hint of the 'french' bread taste. It accepts butter so very well and is a great dabber for gravy.. lol
Arteries hardening as I write this--but well worth the little effort to do.
I actually put my DO in my fire pit, and it came out perfectly!
Dang, I missed this one.
It has been years, but I used to play with sourdough and french breads.
Now days, I don't mess with flour that much, and I have lost my "touch" for the dough.
Is this one anything like the old Basque breads from a dutch oven?
Good luck and good smoking.