I found the no-knead bread recipe at King Arthur. I mix it the night before a big fire...letting it sit out overnight. Next day, stir down. I put the cast iron pot with lid in the oven and in 15 minutes bring it out...lift off the lid...spray with Pam and plop in the dough. Place lid on and push to the center of oven. 15 minutes...rotate pot. 15 minutes remove lid and allow to brown.
My temps have varied from 475 degrees to 700 degrees. Depending on the temp, you will have to gauge accordingly. This is the best artisan bread. Yesterday, I put olives in one of the loaves. Yum! W&C
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