Bread-Bakers v114.n001.4

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

Potere William R.
billpotere@gmail.com