Found out about this intriguing method of baking bread through Baking Nana's blog (thanks.) I made this twice; the first time I had trouble with shaping my dough into a ball, as others did. I think I probably used a bit too much flour trying to get it round (fore it was just a blob when starting.) Turned out a good loaf, but not what I knew it should be. The second time; I only added 1 1/3 cups + 2 tb. warm water. I read somewhere (I think Martha Stewart) that humidity can play a part in a bread like this. This time things went much better. I preheated my small enamel pot and when ready to bake, I sprayed with non-stick spray. Carefully I added my dough. When the last baking was ready, I sprinkled with a bit of flour and smoothed for the final baking to make an incredible bakery look. The insides were perfect and full of holes; just like an expensive loaf should be. I cut the salt the second time to half for us and was just right. Thanks for the recipe. Will certainly make now and then with a these changes.
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Found out about this intriguing method of baking bread through Baking Nana's blog (thanks.) I...