I'm loving the resurgence of no knead breads, particularly now that I'm chasing a 4 year old around. The extra hands off time is much appreciated! I would love to try a version with apples. Would you recommend using dried or fresh apple? I generally like to cook with Golden Delicious and Granny Smith, because I think they hold their shape better and it's a good mix of sweet and tart. But I'm concerned that the fresh apple might add too much moisture to the dough and make it gummy in those spots. What would you recommend? You're right, Erin, I'd use dried apples. Or at least apples that are sautéed thoroughly enough to have released their juices. Sounds good - PJH

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