PeggyD Recipe Reviews (Pg. 1) - (15453771)

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No-Knead Artisan Style Bread

Reviewed: Mar. 14, 2012
The key to this bread (in my opinion) is to use the cast iron or heavy covered pot (one time I used a roasting pan and it didn't work well). The dough really is gooey like others have posted, but if you use a healthy dusting of flour, you'll be able to move it to the towels (be sure there's plenty of flour under the bread while it rises) and then kind of dump it or roll it into the heated dutch oven. I only left it in for 30 min covered and 10 uncovered and it came out wonderfully crusty on the outside and chewy inside. Awesome recipe. I've shared it with friends and they rave over it too. No more $3 loaves of tuscan bread!
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