I've made the no knead bread by the America's Test Kitchen method, too, in cast iron covered Dutch ovens. Turns out great! I think the oven and pan preheat to 500 degrees, then I immediately turn it down, after I place the dough in the pan. Do you think putting this recipe in that hot a pan would cause the fruits to burn? Oh, and also, I discovered when making regular white yeast bread, if I add a Tbs. of white vinegar to the ingredients, the bread keeps longer on the counter in plastic, without molding, if we don't use it up in 2 or 3 days. I can't taste the vinegar, and I suppose it's the vitamin C in the vinegar that acts as a preservative.

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