I've made a few no-knead loaves, and they've turned out fine except for one problem: while baking, different areas rise at different rates. So, if I'm making a round boule (I usually cut an X at the top), it doesn't stay round. Some are pear shaped, others bulge into free-form shapes. Any ideas for getting more symmetry? Thx. It sounds like there are hot spots in your oven. Try turning it a couple of times during the first 1o to 15 minutes. Mary@KAF

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