I have been having loads of fun/success with Cook's Illustrated modification of Mark Bittman's delightfully easy "no knead" method (relatively wet dough, long rise, a small amount of kneading, baked in a very hot covered pot - holds the moisture in to form the crust). Both Bittman's original approach and CI's tweaking produce an incredible paisan loaf, great crust, excellent chew and a rich, nutty taste. Has anyone successfully experimented with adding a sour-dough component to this approach? If yes, details please!!

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