Hi PJ, My bread came out great. I was sooo surprised!! I did not use the red yeast, but I am going to get some. I do have a question. I have a fan in my gas range has a 'speed control' that allows a fan to run. I did not use it, but am wondering if you have had experience with that. Would you recommend it? Or should I just try it and see what the difference is? I'm not sure if they are recommend for bread baking or not. BTW, my 1st loaf was made in a baguette pan. The 2nd was made on a pizza stone. The parchment paper is much browner, due to the added heat from the stone. Does the stone give more heat to the bread or just maintain the heat temperature better? Just curious. This bread has re-established my faith in baking breads. You just don't know!! Like many, I've had 20 losses to 1 success and now I've had TWO in a row! BTW I just picked up Cook's Illustrated Special Collector's Edition of the All-Time BEST Recipes. There is a No-Knead bread 2.0 by J. Kenji Alt on page 66. She or He, wanted added tanginess, after much experimentation, by adding one tablespoon of white vinegar. You said it could weaken the gluten. That can affect the rise, right? Also COOK's wanted complexity and added a lager beer ("Yeast is lagers is treated in a way that closely resembles the way yeast acts in dough"). That was informative! Who'd a thunk!! I am most excited to learn that KA has a salt-rising bread yeast. Right now they are out but I got on their "notify" me list when they get it in. No one knows what it is in my neck of the woods..North Carolina. My Mom always got it when we lived in Kentucky. Thank You, Thank You, Thank You for this luscious bread recipe and having restored my faith in bread making. It also makes it easier for us that work. Make the dough ahead of time...have it available alllll week! A ham and baby swiss sandwich is calling me. I gotta go! Hi June - Sounds like your oven has a convection feature. Yes, you can give it a try with bread - it should make it bake about 20% faster, so keep your eye on it. As for an oven stone, yes, it gives the risen loaf a big hit of immediate heat on its bottom, which makes it "pop" in the oven. And it does hold the heat steady throughout the bake. I like Cook's; we (KA/Cook's) have a collegial relationship, and have actually done various projects together for years. They're right down the road in Massachusetts. I don't always agre with their tests, but I love that they test and share their results so completely. Hope you enjoyed that sandwich! PJH

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