I used the long clay baker, which I love but always burn my hand removing it from the oven. It was a bit dry, maybe too much flour! I will try the Rommertof next time and be more careful measuring the flour. The taste is wonderful, tried it with butter, sharp cheese and liverworst...so far. The walnuts did turn it a strange color. Would toasting them prevent that? I do love the flavor though. I love all thetip from the forum. So helpful. I have become a no knead bread addict, I'm afraid!

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