I've been making the 'no knead bread' fairly steadily for a week
now, trying different mixtures of grains and flours. What a great
method! We use our thirty year old Le Crueset oval Dutch oven, heat
it just as the directions say, and the bread is perfect. The crust
is, well, as crusty as any good bakery can
do with their professional equipment, and the crumb is chewy and full
of little holes. Due to the slow rise, the taste is slightly
reminiscent of a sourdough.
Give this a try, you won't be sorry!
Deb in wet, rainy Oregon