I am now joining the ranks of the no-knead bread fan club, membership no. 2,384,373

After recent forays by bloggers Jane Brocket and Momofukufor2 how could I resist giving it a bash? I have this year been slowly improving my yeasty skills, spurred by a breadmaking lesson from my brother, who in turn took his lessons from the great book Dough by Richard Bertinet. I’ve been on a breadmaking hiatus while on a yeast free diet, but to celebrate the return of bread there’s nothing like a new recipe.

And it turned out great. I didn’t get as much rise as I’d wanted, so I was feeling pretty pessimistic when I put it in the oven, but it still came out crusty, chewy, light and delicious. I have another batch already fermenting in the kitchen 🙂

I halved the recipe successfully, and definitely think the secret is in the steaming in the Dutch Oven, which I will have to also try with regular kneaded bread. Much easier than pantsing around with spray bottles and bowls of water in the oven

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