Bread-Bakers v114.n002.1

What do you mean by "look more normal"? How does it look now? How do 
you want it to look?

Also, if the crumb is moister than you want it, take the lid off of 
the Dutch oven 5 or 10 or 15 minutes before the end of the bake. If 
you're already doing that, then crack the oven door open 5 or 10 
minutes before the end of the bake. If you're already doing that, 
then let bread cool in the oven after baking--just turn off the oven 
and set the door ajar.

Happy baking,
Allen
SHB
San Francisco

>From: "Potere William R." <billpotere@gmail.com>
>Subject: No knead bread
>Date: Tue, 31 Dec 2013 10:35:25 -0500
>
>I have made two batches of "no knead" iron kettle bread, where you 
>just mix flour, water, yeast and salt and let it rest for 12 to 18 
>hours, then bake in a dutch oven.  Both batches looked and tasted 
>great but had a very moist crumb.  Anybody have any suggestions on 
>how to make the crumb look normal?
>
>Many Thanks,
>Bill Potere